Potato and watercress soup


  • 400 grams starchy potatoes
  • 60 grams watercress (about 2 bunches)
  • 1 small onion
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • salt
  • 200 grams double cream
  • freshly ground white peppers
  • 1 splashlemon juice


    step 1

    Rinse, peel and dice the potatoes. Rinse the watercress, shake dry and separate the leaves and stems.

    step 2

    Peel the onion and chop finely. Heat the olive oil and the butter in a saucepan and sauté the onion until soft. Add the potato and the watercress stems, stir briefly, then add the vegetable stock. Season with salt and pepper, cover and let simmer for about 20 minutes until the potatoes are soft.

    step 3

    Remove the watercress stems, add the watercress leaves (reserve a few for garnishing) and puree with a hand blender. Stir in the cream and season with salt, pepper and lemon juice. Serve immediately in small bowls, garnished with fresh watercress.