Watercress Purée

Ingredients

• 500 grams fresh watercress leaves
• 1 liter white consommé (light stock)
• 300 grams potatoes, thinly sliced
• 1.5 liters milk
• butter
• 50 grams watercress leaves, for garnish

Instructions

1. Stew the fresh watercress leaves gently in butter.
2. Moisten with one liter of white consommé and add the thinly sliced potatoes.
3. Pass the mixture through a sieve (étamine).
4. Adjust the consistency with the milk.
5. Mount with butter at the moment of service.
6. Just before finishing, add the 50 grams of fresh watercress leaves to the soup and let them infuse for 5 minutes.