A quick healthy soup to served immediately.
0.75 OZ / 20 G butter
3.5 OZ / 100 G onion
1.75 OZ / 50 G celery
5.25 OZ / 150 G potato
1.75 OZ / 50 G spinach
3.5 OZ / 100 G watercress
23 OZ / 650 G vegetable stock
1.75 OZ / 50 G cream
1 PINCH salt
1 PINCH white pepper
Wash and peel your onion and potato then roughly chop for 5 seconds / speed 5. Add both to the mixing bowl along with the celery.
Add the butter to the mixing bowl then sauté the vegetables for 5 minutes.
Add the stock with the measuring cup in place then sauté for 20 minutes / 230°F|110°C.
Soak the watercress and spinach in water then pick the leaves off the stems.
Add the spinach and watercress to the mixing bowl then sauté for 10 minutes / 230°F|110°C.
Add cream, white pepper and salt then mix for 2 minutes / speed 10. Make sure the measuring cup is in place. Serve immediately to avoid discolor of the soup or immediately cool in ice bath to make the soup in advance.
Enjoy your dish!
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