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Lorenza

Lorenza Ávila
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Recipe of Almond and Watercress Cream
Recipe

Almond and Watercress Cream

40 mins
Half
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A very elegant cream of almonds and watercress that will leave everyone shocked.
Learn more about Lorenza Ávila

Ingredients

8 portions
  • 1/2 cups onion, chopped
  • 1/2 cups celery
  • 2 tablespoons butter
  • 3 cups watercress, chopped without tails
  • 2 tablespoons flour
  • 2 tablespoons almond, peeled into pieces
  • 3 cups chicken soup
  • 1 leave bay (laurel)
  • 1 1/2 cups milk, or cream
  • 2 cups sour cream
  • 200 grams almond, peeled, toasted and chopped
  • 2 branches watercress, leaves

Preparation

In a large pot put 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. Moving for 10 minutes.
Add 2 tablespoons of almonds and flour without stopping to move for 3 minutes.
Add chicken broth and bay leaves.
Put everything in the blender (taking the bay leaf) and make a thick purée.
Put the mixture back in the pot and add the milk. Let it boil and season with salt and pepper.
Finally, add the cream and remove from the heat as soon as it boils.

PRESENTATION

Serve the dishes with soup and sprinkle with toasted and chopped almonds. Decorate with watercress leaves.

TIPS

If you are looking for a more light option, prepare the soup with chicken broth instead of milk or cream.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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