Number of persons: 4
1 bunch of watercress
3 medium potatoes
1 beautiful branch of thyme
1 tablespoon of butter
1 lt of water (or more depending on the amount of watercress)
Wash, clean watercress to remove excessively large stems.
Peel the potatoes , and cut them into cubes.
In a large saucepan, put the butter to heat. When sizzling (without burning), add watercress, potatoes, coarsely chopped shallot and thyme .
Let the watercress soften and add the water and the cubed broth.
The water must cover the vegetables with at least 2 fingers.
Stop cooking, when the potatoes are very tender and crush with a wooden spoon.
Once the preparation warms up, remove and keep a little broth.
Mix the vegetables and add the broth set aside, to obtain the desired consistency.