Watercress Soup

Ingredients

• 500 g potatoes, cut into quarters
• 15 g salt
• 1.5 L boiled milk
• 100 g watercress (garden cress), leaves only
• 100 g butter
• chervil sprigs (for garnish)

Instructions

1. Bring a pot of salted water to a vigorous boil. Add the potatoes cut into quarters and cook until tender. As soon as they are cooked, whip them through a fine sieve or mash them simply with a whisk to form a purée.
2. Add the boiled milk (1.5 liters) to the purée and season with salt (15 grams). Bring to a simmer. Add the watercress leaves and cook gently for 5 to 6 minutes.
3. Off the heat, finish the soup by mounting with butter (100 grams) and garnish with chervil sprigs.