Purée Cressonnière (Watercress and Potato Purée)

Ingredients

• 500 grammes very fresh watercress leaves
• butter
• 1 litre Consommé blanc
• 300 grammes potatoes
• 2 and a half décilitres milk
• 50 grammes watercress leaves

Instructions

1. Stew 500 grammes of very fresh watercress leaves in butter.
2. Moisten with 1 litre of Consommé blanc and add 300 grammes of sliced potatoes.
3. Cook, then pass through a tammy cloth.
4. Bring to the correct consistency with 2 and a half décilitres of milk and butter at the moment of serving.
5. Five minutes before finishing, put 50 grammes of watercress leaves into the soup as garnish.