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Potato and watercress soup with eel, apple, and celery

The ingredients for this dish are for 10 people.

This recipe is featured in the livestream 'Vegetables in the Spotlight | Unilever Food Solutions' from May 8, 2020.

You can watch this and more livestreams on the HANOS livestream page

Ingredients

50gCream cheese
65gKnorr Professional Potato Purée Soup
Black pepper
140gwatercress
1units.itemsGranny Smith apple
150gCelery
100gSmoked eel
0.5Pointed cabbage
20gChives
1lWater
0.5units.itemsLime

Preparation

Soup

  1. Cook the potato soup together with the cream cheese.
  2. Add the watercress and blend everything in the blender.
  3. Season the potato watercress soup with some black pepper.

Garnish

  1. Cut the eel into brunoise.
  2. Peel the apple, cut it into brunoise, and keep it in water with some lime juice.
  3. Clean the celery, cut it into brunoise, and blanch it.
  4. Finely chop the chives.

Assembly

  1. Divide the chopped ingredients into the soup bowls and ladle the soup over them.