Watercress soup

Course Soup
Servings 4 pax


  • 1 pcs Ui
  • 1 clove Knoflook
  • 1 pcs Prei
  • 2 branches bleekselderij
  • 0,5 liter Bouillon chicken or vegetable
  • 300 g Waterkers
  • 100 ml Room
  • Bieslook


  • In a large pan, melt the butter and gently fry the onion and garlic. Add the leek and celery and fry for about 2 minutes over medium heat.
  • Add the stock and bring to the boil. Reduce the heat and add the watercress and let it simmer for about 5 minutes.
  • Puree the soup with a hand blender or in a blender until smooth. Season with pepper and salt if necessary. Add some cream and serve with chopped chives.
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