Creamy watercress soup

Name: creamy watercress soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g watercress; 25 g butter; 1 potato in cubes; 1 clove garlic pressed; 1 cucumber in cubes; 100 ml dry sherry; 125 ml creme fraiche at room temperature; 750 ml chicken bouillon from tablet; 1 little smoked chicken fillet in thin slices

A tasty recipe. The starter contains the following ingredients: poultry, watercress, butter, potato (diced), garlic (squeezed), cucumber (diced), dry sherry, crème fraîche (at room temperature), chicken broth (from tablet) and smoked chicken fillet (in thin slices).

Ingredients

Kitchen Stuff

blender

Directions

Toss crude stems from watercress, keep a little watercress separate for garnishing.
Melt butter in (soup) pan.
Potato and garlic gently fry for 2 minutes.
Add watercress and cucumber and fry for 1 min.
Quenching with sherry.
Add cream and melt.
Brothe the broth and bring it to the boil.
Cook the soup covered for 15 minutes on low heat.
Take a pan of heat and puree soup with hand blender.
Season with salt and pepper.
Distribute soup over four deep plates.
Fill the chicken fillet with a few teaspoons into soup..