Cut the stems to the watercress without undoing the bundles; Put them inside a cauldron with plenty of water and clean them by separating the leaves from the stems that have remained.
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| Ingredients to do water soup: |
| 3 bunches from beros 1 bouquet of fresh scavers 2 medium potatoes 1 tablespoon maizena 1 l vegetable broth or water 4 tablespoons cream 2 tablespoons cream cheese 3 tablespoons oil salt pimienta white |
Ingredients to do water soup:
2. Reserve clean leaves in the fridge. Peel the onion removing the end and chop in small pieces. Peel the potatoes and cut into irregular cubes.
3. In a median pot put the oil to temper with the onion and sauté for five minutes, add a little salt, add the watercress and the cornstarch and remove with a spoon.
4. Add the potatoes and cover in broth, letting the soup cook over medium heat for 15-20 minutes, until the potatoes are well undone.
5. Move the soup from time to time with a spoon during cooking.
6. Pass the broth to a blender and add the cream cheese until it is made fine, if necessary, strain a Chinese. Again in the pot, it will be tempered before serving it.
7. incorporating the cream with rods and rectifying the salt and pepper point. Serve in individual cups adorned with some handjob.
