Green cream
Instructions
In a saucepan, heat the butter and let wither the white part of the leeks, thinly sliced.
Add the potatoes, peeled and cut into cubes.
Stir and pour the broth.
Cook over low heat for 10 minutes.
Add the chopped watercress, add salt, pepper, season with a pinch of nutmeg, continue cooking for another 10 minutes.
Puree the whole thing.
Mix the pureed a little glass of cream, stir gently and heat only few minutes.
Serve with toasted bread croutons and veiled with butter.
Accompanying wines: Lugana DOC, Val D'arbia DOC, Martina Franca DOC.
Ingredients and dosing for 4 persons
- 250 g of watercress
- 3 potatoes
- 2 leeks
- 100 cl of vegetable broth
- 1 glass of cream
- 30 g of butter
- 1 pinch of nutmeg
- Salt
- Pepper