Try the watercress soup with parsley and serve it hot on your dinner table, next to the toasted toast
Ingredients:
Watercress: bunch
Parsley: bunch
Onions: 1 piece (chopped)
Water: 4 cups
Cooking cream: 1 cup
Garlic: 4 cloves (crushed)
Vegetable broth: 1 cube
- Salt, to taste
- Black pepper to taste
Parsley: to taste (chopped / to garnish)
How to prepare:
Wash watercress and parsley well.
Put onions in a kibbeh, add garlic, watercress and parsley, and chop well until soft.
Put the mixture in a bowl on the stove for 10 minutes.
Add the cream, and season the mixture with salt, black pepper and vegetable stock, and stir well.
Bring it to a boil and add a little weight.
Put in dishes and garnish with parsley.
Serve hot with toast.
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