Watercress and Tomato Soup

Lettuce crisp taste of water into a special accent this creamy soup. If you want crunchy sensation, do not soften until creamed lettuce, let a bit rude. Grilled chopped tomatoes also provide a delicious taste of fresh acid.



Ingredients:
20 g unsalted butter
1 tablespoon olive oil (Bertolli)
1/2 grain (50 g) onion,
Roughly chopped 1/2 fruit (100 g) potatoes, peeled, cut into small dice 200 ml chicken stock
200 ml of liquid milk
225 g watercress / watercress, remove large stems, leaves petiki
1/2 teaspoon pepper
1 teaspoon salt
1 tomato, grilled until charred, peeled, seeded and diced small

How to make:

• Heat butter and olive oil, saute onion and potatoes until wilted and translucent.
• Add the stock and milk, and cook until boiling.
• Add potatoes and onion stir-fry, simmer until potatoes are tender.
• Enter the watercress and cook until wilted. Lift.
• Pour into blender bowl. Process until smooth.
• Add pepper and salt.
• Put the chopped tomatoes in a serving bowl.
• Pour the soup and serve immediately.

For 2 people