| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Bund | Watercress |
| 500 Gramm | Potatoes |
| 1000 Milliliter | water |
| 2 Esslöffel | Groundnut oil. |
| 200 Milliliter | Double cream; (or creme fraiche). |
| | salt |
| | pepper |
|
1 Remove the roots and any dead leaves from the cress, wash it thoroughly. Peel and wash the potatoes, cut them in four.
2 Cook the cress in an oiled saucepan over a low heat. When the leaves have dissolved, add the water. Season. Add the potatoes, cover the pan and simmer for 20 minutes.
3 Blend the soup in a liquidizer. Add the pot of cream, stir and serve immediately.
Cress originated in the Middle-East, and grew wild in France as early as the 14th century. At that time it was only used for medicinal purposes.
|
|
Anmerkungen zum Rezept:
keine |
