Soup of watercress
Ingredients
Features
Description
In a saucepan with a capacity of 5 liters 3 with a thick bottom to melt the butter and roll in melted butter onions, potatoes and watercress. Sprinkle with salt, then cover and allow the vegetables to extinguish on slow fire for about 20 minutes Stir once. Then add the broth, bring everything to a boil and simmer, covered for 10-15 minutes, until the vegetables are soft. Remove the pan from the heat, and when the soup has cooled a little, beat the soup in a blender — it will have to make portions. Then return everything to the pan, add three tablespoons of sour cream, season to taste and reheat slowly.
Serve in soup plates and garnish with cream and fresh cress leaves.
Translated by site: wday.ru
