Watercress and mushroom soup

Published by Julia Arman le 5 mai, 2016 - 16:33

Watercress juice is extracted into a broth in which mushrooms and oat flakes have been cooked for five minutes. It is a great success for beginners and experts alike: quick, tasty, healthy. Recipe adaptable to all green leafy vegetables (nettles, radish or turnip tops, etc.)

Ingredients

2 bunches watercress
100-200g mushrooms
1.2 litres homemade stock
1 shallot, minced
2 tbsp oat flakes
sea salt
pepper

Tools

juice cone
graduated tip

Recipe

Cook the soup base – shallots and mushrooms and a little oatmeal – in a homemade broth.
Meanwhile, extract the juice from the watercress. For a more solid result: strain the juice from the branches and keep the leaves, which are less fibrous and can be blended easily.
Add the juice to the soup base. Let it cook for a few minutes.