nice is an entry in French even seem to make haute cuisine. What you see on the plate is neither more nor less than a humble but tasty watercress soup.
This Easter bought several cookbooks and including one more than French cuisine. Is different from what we have because we talk about the typical products of each area, their most representative dishes or restaurant where you can find the best French cuisine.
The book is called Culinaria France and is edited by hfullmann.
These days it's so cold and crave the hearty soups here is an easy to make and tasty results.
WANTED:
- 400gr. potatoes.
- gallons of water.
- A bunch of watercress.
- 100 ml of cream.
- freshly ground pepper.
- Salt
WE DO:
Peel potatoes, wash and cut into cubes.
We cook the potatoes in salted water for half an hour.
While the potatoes are cooked watercress cleaned and stems removed them. We reserve the smallest to decorate the plate.
A half hour of cooking the potatoes add the watercress and cook for another fifteen minutes.
After this time mashed potatoes and watercress until a fine puree. Add the cream, mix and season.
Serving Soup Garnish with reserved watercress.
soup I hope this help you to warm you a bit.
0 comments:
Post a Comment