Cream of watercress soup and crunch Sigdal



For 4 people:

Sigdal Rye and Spelt Bran
1 bunch of watercress
4 potatoes
1 onion
1 bay leaf
1dl vegetable stock
10cl fresh cream
40g of butter
Nutmeg nutmeg
Pepper and Salt from the mill



Sort the watercress and remove the stems. Wash it, then chop it coarsely.

Peel and finely chop the potatoes. Do the same with the onion.

Gather all the ingredients in a saucepan, add the bay leaf, salt and pepper.

Pour in the stock and add the butter piece by piece.

Bring to a boil, cover, lower the heat and simmer gently for 30 minutes.

Place in a blender after removing the bay leaf.

Put the preparation back on the heat, add the crème fraîche and the nutmeg without stopping stirring.

Just before serving, crush a crunchy Sigdal Rye and Spelt Bran on each plate.

With Sigdal, dare healthy excess!