Soft arugula cream according to Pesca

Change the vegetables and cook a cream of watercress instead of spinach soup. The creamy, silky smooth soup is punctuated by the slight spice of watercress, but tempered with cream. Kids are guaranteed to love it too.

preparation process

1. Peel the leek and chop it finely. Peel the potatoes and cut them into cubes. Heat the butter in a saucepan, add the shallots and stir until translucent.

2. Pour the wine over it and let it evaporate. Add the diced potatoes, pour in the broth, bring to a boil, and cook until the potatoes are tender, about 20 minutes.

3. Meanwhile, prepare the toast. Preheat the oven to 180°C, and line a tray with baking paper. Cut the roll into 5 mm strips. Spread on the prepared baking sheet, drizzle with oil, and bake until golden, about 4 minutes. Be careful not to burn it.

4. When the potatoes are soft, add the cream and add the watercress (keep some leaves for decoration). Let it boil for 2 minutes, then turn off the pot and blend the soup with a hand blender until smooth. Season with salt, pepper and grated nutmeg.

5. Serve in deep dishes with a spoonful of fresh cream and toasted bread. Finally, decorate with arugula leaf and drizzle with oil.

The first type: Pesky recommends Kampot white pepper, which is grown in the Kampot region of Cambodia, from which it gets its name. These are hand-hulled ripe red peppercorns, which are then dried in the sun. Chefs and gourmets appreciate its eclectic taste with a slight heat and exceptional aroma with hints of nutmeg, cedar and black tea.

Also try the creamy leek soup with potatoes according to our video tutorial

You can find the full recipe here here