Watercress Soup

For the watercress soup, sauté the onion in butter in a pan, deglaze with white wine and pour in the chicken stock. Add a little butter and whipping cream to reduce to consistency, season with lemon juice and nutmeg and then blend. Blanch the watercress and blend with a little liquid. Bring the soup mixture to a boil, add the watercress paste and season with wasabi powder, some lemon juice and salt. Cut the potato into small cubes and fry in enough canola oil, then remove from the oil, drain properly and add to the salamander again just before serving. Mix the watercress soup just before serving, serve with watercress leaves cut into strips and potato croutons.

Preparation Tip:

The watercress soup goes very well with crayfish.

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