Nutritious and tasty, soups are constant winter dishes. Also great to be served as a starter!


  • 1 large bunch of watercress
  • 3 large potatoes
  • 2 tablespoons of butter
  • Black pepper to taste
  • Salt to taste
  • 2 excited
  • ½ can of cream

Preparation Mode

  1. Clean the watercress.
  2. Discard the stems and use only the leaves.
  3. Reserve some leaves to decorate the soup.
  4. Peel and cut the potatoes into slices.
  5. Heat the butter, add the potatoes and sauté.
  6. Add the watercress leaves and cover with 2 liters of water.
  7. Season with pepper, salt and let simmer over low heat for 30 minutes.
  8. Blend in a blender or pass through a coarse sieve.
  9. Dissolve the yolks in the cream.
  10. Return to heat, without letting it boil, and add the dissolved egg yolks.
  11. Remove and serve decorated with the reserved leaves.

Mom Tips

Serve as an entrance.

Pregnant women should not consume watercress in large quantities as it may increase the risk of miscarriage.

Approximate yield of 6 servings.


Leave a Reply