Green Soup with Watercress

Ingredients

• 2 shallots
• 300 g waxy potatoes
• 1 Zucchini
• 80 g watercress
• 2 tbsp butter
• 800 ml vegetable broth
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 80 ml heavy cream
• 2 tbsp olive oil

Instructions

1. 1.

   Peel and dice the shallots and potatoes. Wash, trim, and dice the zucchini. Rinse the watercress, shake off excess water, and pick off the leaves.

2. 2.

   Heat butter in a pot and sauté the shallots until translucent. Add the potatoes and zucchini, cook for 1-2 minutes, then pour in the vegetable broth. Simmer for 15 minutes, add the watercress, and simmer for another 5 minutes.

3. 3.

   Blend the soup with an immersion blender, season with salt, pepper, and nutmeg. Whisk the cream to half‑stiff peaks and stir into the soup. Serve the soup in bowls, drizzle with olive oil, and optionally garnish with toasted baguette slices.