Watercress bouillon - brêdes martin & giraumon

Watercress bouillon - brêdes martin & giraumon

Ingredients:
1 bunch watercress (Brêdes Martin or Giraumon)
1 red onion halved then finely sliced
1 tablespoon crushed ginger
1 tablespoon crushed garlic
2 tablespoons vegetable oil
2-4 cups of water
salt to taste.

Preparation:
Pick the young shoots from the cresson (or brêdes Martin / giraumon). Separate into small lengths (refer to photo). Do not use the thick stalks. Wash in cold water and set aside.
In a deep saucepan, gently fry the sliced onions, crushed ginger and garlic in 2 tablespoons of vegetable oil, until the onions become transparent. Add 2-4 cups of water (quantity can vary depending upon your preference) to the cooked onions. Over medium heat, allow the water to boil for 5-10 minutes. Season bouillon with salt to your preference.
Put the cresson shoots in a serving bowl that is deep enough to contain the bouillon. Pour the hot bouillon over the cresson and serve immediately.
Serve on rice with rougailles, steaks or fried beef strips, accompanied with a chatini pomme d’amour.