Soupe au Cresson Alénois (Garden Cress and Potato Soup)

Ingredients

• 500 grammes potatoes
• salted water
• 1 litre and a half boiled milk
• 15 grammes salt
• 100 grammes garden cress (cresson alénois)
• 100 grammes butter
• chervil pluches

Instructions

1. Cook 500 grammes of potatoes cut in quarters briskly in salted water.
2. As soon as they are cooked, crush them simply with the whisk.
3. Add 1 litre and a half of boiled milk to the purée and season with 15 grammes of salt.
4. Complete with 100 grammes of garden cress picked from the stalks and let it cook for 5 to 6 minutes.
5. Off the fire, bring it to the point with 100 grammes of butter and chervil pluches.