The watercress soup
Instructions
Wash and dry a bunch of watercress, a stick of celery and a sprig of parsley.
Keep aside twelve watercress leaves and chop everything else.
Heat the chicken broth and when it is about to boil, put the chopped vegetables.
Stir and cook gently for a few minutes.
Strain the broth, adjust salt and pepper.
Place at the bottom of the cups or watercress leaves holsters given by hand, pour over the boiling broth.
Serve with slices of toasted bread.
Accompanying wines: Cortese DOC Colli Tortonesi, Colli Berici Pinot Bianco DOC, Vermentino Di Sardegna DOC.
Ingredients and dosing for 4 persons
- 100 cl of chicken soup
- 1 bunch of watercress
- 1 costa of celery
- 1 sprig of parsley
- Salt
- Pepper