A very elegant cream of almonds and watercress that will leave everyone shocked.
Learn more about Lorenza Ávila
Ingredients8 portions
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.
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