Ingredients:
350 g watercress
2 onions coarsely chopped
700 g potatoes
3 tablespoons butter
2 cups chicken stock
2 cups milk
2 pinch of grated nutmeg
Salt and Pepper to taste
Directions
Clean and drain the watercress (keep few sprigs for garnish).
Coarsely chop the onions, peel the potatoes and cut into dices.
In a saucepan, heat the butter over medium heat.
Add the onions and sauté for about 5 minutes. Add the watercress and potatoes and cook another 5 minutes stirring occasionally.
Pour the milk and the chicken broth, cover and simmer for about 15 minutes until potatoes are tender.
Transfer to the blender and pulse until smooth puree.
Garnish with the watercress sprigs.
