Potato Cream Soup with Watercress

Ingredients

• 400 g starchy potatoes
• 60 g watercress (about 2 bunches)
• 1 small onion
• 1 EL olive oil
• 1 EL Butter
• Salt
• 200 g double cream
• white pepper (from grinder)
• a splash lemon juice

Instructions

1. 1.

   Wash, peel and dice the potatoes. Wash the watercress, shake off excess water and pluck the leaves from the stems.

2. 2.

   Peel and finely dice the onion. Heat olive oil with butter in a pot and sauté the onion until translucent. Add the potatoes and watercress stems, pour in vegetable broth, season with salt, cover and simmer for about 20 minutes until the potatoes are tender.

3. 3.

   Remove the stems, add the leaves (reserve some for garnish), and puree with an immersion blender until smooth. Stir in double cream and season with salt, pepper, and lemon juice. Serve immediately in bowls, garnished with the remaining watercress.