Cress Cream

Preparation:

Preparation: Peel the onion and chop it finely with the crescent, then place it in a saucepan with two glasses of boiling water. Simmer over moderate heat for 2-3 minutes, then add the watercress, trimmed and washed several times under running water; continue cooking for another 10 minutes. After the indicated time, let the vegetables cool down, then put them in the blender jug and operate the appliance at maximum speed for a few minutes. Pour the mixture into a bowl and put it in the fridge for about an hour, or until it thickens well. Then, add the yogurt to the vegetable smoothie, stirring with a wooden spoon to mix well. Sprinkle the cream with the necessary salt and a generous grind of pepper, finally add the finely grated zest of a lemon. Give it a stir, transfer the cream into a bowl and serve. --- NOTE. Watercress is a very common weed along streams or mountain streams. It is rich in vitamins and minerals, therefore it is recommended for anemics and convalescents. In the kitchen it is used above all in the preparation of salads, creams and sauces, to which it gives a particular, slightly spicy taste.