Watercress Spinach Soup with Cheese Bread

Ingredients

• 1 handful watercress
• 400 g spinach
• Salt
• 300 g waxy potatoes
• 2 shallots
• 1 Garlic clove
• 2 tbsp plant oil
• 800 ml vegetable broth
• 100 ml heavy cream
• 2 tbsp crème fraîche
• Pepper (freshly ground)

Instructions

1. 1.

   Wash and rinse the watercress and spinach, then briefly blanch in salted water, shock in ice, drain, and chop. Peel and dice the potatoes. Peel and finely mince the shallots and garlic.

2. 2.

   Sauté the shallots and garlic in hot oil until translucent, add the potatoes and deglaze with broth. Simmer gently for about 15 minutes. Add the cream, spinach, and watercress, then puree the soup until smooth. Strain through a sieve if desired.