Green Cream

Recipe first for 4 people based on Watercress.

Preparation:

Preparation: Heat the butter in a saucepan and let the white part of the leeks cut into thin slices wither. Add the peeled and diced potatoes. Stir and pour the broth. Cook over low heat for 10 minutes. Add the chopped watercress, salt and pepper, flavor with a pinch of nutmeg, continue cooking for another 10 minutes. Blend everything. Mix a small glass of cream into the smoothie, mix delicately and heat for only a few minutes. Serve with toasted croutons glazed with butter. Accompanying wines: Lugana DOC, Val D'Arbia DOC, Martina Franca DOC.