Watercress soup with a chive creme fraiche Recipe
Ingredients for people
- Unsalted butter : 25 g
- Shallot(s) : 2 whole
- Watercress : 2 bunch
- Desiree potato(es) : 200 g
- Garlic clove(s) : 1 whole
- Dry white wine : 100 ml
- Vegetable stock : 500 ml
- Fine salt : 6 pinch(es)
- Freshly ground black pepper : 6 Turn
- Chive(s) : 0.5 bunch
- Thick crème fraiche : 100 g
- 1
Peel and finely dice the shallot. Separate the watercress leaves from the stalks and place in two bowls. Peel and chop the garlic. Peel and dice the potatoes.
- 2
Heat a saucepan and melt the butter. Add the shallot and sweat with a pinch of salt. Once transparent, add the garlic, the potatoes and the watercress stalks. Deglaze with the white wine and reduce to a third. Add the vegetable stock, bring to the boil and cook until the potatoes are soft. Blitz in a food processor until smooth and then add the watercress leaves and continue blitzing until bright green. Pass through a sieve and check the seasoning.
- 3
Chop the chives and mix with the creme fraiche.
- 4
Serve the soup with a dollop of creme fraiche.
«Add the watercress leaves at the very end to ensure your soup is a bright green colour.»
Print this recipe 
Add to my recipe book 
Add to my shopping list A vibrant green and peppery watercress soup served with a chive creme fraiche.
-
15mins
-
15mins
-
0h
