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Watercress soup with cream
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Ingredients
Directions
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Heat the oil in a soup pan and fry the shallots in it.
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Add the garlic and potato cubes and stir fry for a few more minutes.
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Add the chopped stalks of the watercress and stock and cook until the potatoes are tender.
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Remove from the heat source and add the watercress leaves. Puree the soup with the hand blender and season with salt and pepper.
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Beat the cream with a little salt and put it on the soup in the bowls.
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Tasty with a piece of farmhouse bread.
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Nutrition
160Calories
Sodium0% DV0g
Fat17% DV11g
Protein6% DV3g
Carbs4% DV11g
Fiber0% DV0g
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