Ingredients and proportions:
- 2 bunches of watercress
- 1 small onion
- 50 g of butter
- 50 g of flour
- 150 g of rice
- 1 ladle of fresh cream
- salt and pepper
Difficulty: medium – preparation: 30 minutes – Cooking: 1 hour and 20 minutes
Watercress is excellent in salads and is also a fine garnish, but it can be made into delicious soups to which it gives an exquisite, slightly acidic taste. Clean the watercress by removing the yellowed leaves and the hard parts of the stems, then cut it into pieces and chop them finely after rinsing them carefully; add a small chopped onion and place the whole in a saucepan with 2 ½ liters of boiling water. Add the flour diluted with butter, add salt and pepper and simmer for 1 hour over low heat.
Then pour in the rice and stir carefully, correct the seasoning if necessary and finish cooking. Remove the soup from the heat when the rice is cooked, let it cool, add the cream and pour it into several containers; let cool, close and freeze. To use the soup, reheat over low heat.
Watercress grows in streams and near mountain streams. It contains many vitamins and minerals such as sulphur and iodine. It is therefore recommended for people with anemia or convalescence.
It is also used in tasty, slightly spicy salads and many other preparations, such as soups. It is also used as a remedy against coughs and to treat bronchitis