|
|
|
|
| |
1.
|
Wash,peel and cube potatoes.
|
|
| |
2.
|
Wash,peel and cube and chop soupgreens.
|
|
| |
3.
|
Cut watercress finely.
|
|
| |
4.
|
Heat the butter in pot;add the potatoes,vegetables and onion and saute in the butter.
|
|
| |
5.
|
Season with salt and pepper and fill up with the broth.
|
|
| |
6.
|
Cook soup for 5-6 minutes, than add 3/4 of the watercress.
|
|
| |
7.
|
Puree all in the pot with a handmixer.
|
|
| |
8.
|
Add the whip cream, boil up once.Taste and season again, if needed.
|
|
| |
9.
|
Cut the filets in small stripes and put in soup plates and pour the soup over;garnish with left over watercress.
|
|
| |
10.
|
Serve with fresh bread and beer.
|
|
| |
|
Typed by Brigitte Sealing, Cyberealm BBS Watertown NY
|
|
| |
|
|
(2 votes)
