What a respite after the excesses of the weekend. Clean and simple!
Ingredients:
3 bunches of watercress, chopped rough
2 small potatoes, peeled and thinly sliced
1 cup peas
1 shallot, diced
1/4 cup (1/2 stick) butter
4 cups of stock aka broth (vegetable or chicken)
Juice of half a lemon
3 bunches of watercress, chopped rough
2 small potatoes, peeled and thinly sliced
1 cup peas
1 shallot, diced
1/4 cup (1/2 stick) butter
4 cups of stock aka broth (vegetable or chicken)
Juice of half a lemon
Method:
In a large sauté pan, melt butter over medium heat and sweat the diced shallots. When soft add the potatoes. Don't brown. Add peas, watercress, salt and pepper. Sauté for a minute. Add the stock and bring to boil. Turn down to simmer and cook for about 10min. Potatoes should have turned soft. Turn off. Add lemon juice.
In a large sauté pan, melt butter over medium heat and sweat the diced shallots. When soft add the potatoes. Don't brown. Add peas, watercress, salt and pepper. Sauté for a minute. Add the stock and bring to boil. Turn down to simmer and cook for about 10min. Potatoes should have turned soft. Turn off. Add lemon juice.
Once cool enough to handle, blend for 3-4 minutes in a high-speed blender. Or longer with an immersion blender. You can choose to pass through a chinois/strainer for a smooth and silky consistency.
Serve in a bowl with chili oil. Add a crispy topping of your choice- crispy onion or bacon or cubed toast. Enjoy!
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