For 4 people
400 gr
bunches of watercress
2
shallots
125 gr
cream cheese with garlic and herbs (reduced)
2 tablespoons
olive oil
Preparation time: 25 minutes
Slice the shallots and watercress.
Fry the shallots in a saucepan over high heat with 2 tablespoons of olive oil, about 2 minutes.
Add the watercress and place over medium heat.
Cook about 2 minutes.
Add 500 ml of water
Cover and simmer 15 minutes over medium heat
Add the cream cheese.
Salt and pepper.
Simmer 5 minutes
Mix everything together and serve.
