Cress Soup

Watercress is an usual vegetable at our table either in salads or [most of all] in this simple but nutritious and delicious soup, which is always a joy to make and better to eat. Better suited for Spring this light soup can be a great cleanse from all the food excesses we're about to commit during the festivities and it's ideal to be served  as the first course/ soothing starter to a regular meal with family or friends.

Ingredients:

• 1 bunch of watercress
• 4 big carrots
• 3 potatoes
• 1 onion
•  salt
•  extra virgin olive oil

Thoroughly wash the watercress and chop the larger stems off. Cut the remaining vegetables into small pieces and bring to cook in boiling water and salt. Removeone of the already cooked carrots and cut it into small cubes before grinding all vegetables. Purée the remaining vegetables, add the diced carrot and the cleaned watercress and cook until they're soft. Sprinkle with olive oil.


Ingredientes:

• 1 molho de agrião
• 4 cenouras grandes
• 3 batatas
• 1 cebola
• sal q.b.
• azeite virgem extra 

Lavar muito bem os agriões e  tirar-lhes os talos maiores. Cortar os restantes vegetais em pedaços pequenos e levar a cozer em água a ferver e sal. Tirara uma cenoura já cozida e cortá-la em cubos pequenos antes de triturar todos os vegetais. Fazer um puré com os restantes vegetais, acrescentar a cenoura aos cubos e os agriões e deixar cozer até ficarem bem tenrinhos. Regar com azeite.