Almond and Watercress Cream
A very elegant cream of almonds and watercress that will impress everyone.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
8
Servings
- 1/2 cups onion, chopped
- 1/2 cups celery
- 2 tablespoons butter
- 3 cups watercress, chopped without tails
- 2 tablespoons flour
- 2 tablespoons almonds, peeled in pieces
- 3 cups chicken broth
- 1 leaf bay
- 1 1/2 cups cow's milk, or cream
- 2 cups sour cream
- 200 grams almonds, peeled, toasted, and chopped
- 2 sprigs watercress, the leaves
Preparation
40 mins
0 mins
Medium
- In a large pot, melt the butter and sauté the onion and celery for 5 minutes.
- Add the 3 cups of chopped watercress and cook the mixture over medium heat, stirring for 10 minutes.
- Add 2 tablespoons of almonds and the flour, stirring for 3 minutes.
- Add the chicken broth and the bay leaves.
- Put everything in the blender (removing the bay leaf) and make a thick puree.
- Return the mixture to the pot and add the milk. Let it boil and season with salt and pepper.
- Finally, add the cream and remove from heat as soon as it comes to a boil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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