2 watercress ribs
1/2 kg. potatoes
3/4 lt. chicken broth
100 ml. cream, liquid
50 gr. butter
Peel and dice the potatoes.
Boil in the chicken broth until they are soft.
Wash the watercress and take the hard parts away.
Cook in hot water, drain and sauté in a skillet with butter.
Mash the potatoes and add cream and salt and pour into the watercress.