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