For 4 people
For 4 people
Wash and clean the watercress, removing any thick stems.
Peel the potatoes and cut them into cubes.
In a large saucepan, heat the butter until it sizzles but does not burn. Add the watercress, potatoes, roughly chopped shallot, and thyme.
Wait for the watercress to soften before adding water and a stock cube, ensuring the vegetables are covered with at least two fingers of water.
When the potatoes are very tender and mash easily with a wooden spoon, stop cooking.
Let the preparation cool, remove and keep a little of the broth.
Blend the vegetables and add the reserved broth until you obtain the desired consistency.
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