Ingredients for 4 people
- 100g Nazareth cheese grated
- 1 bunch of watercress
- 250g broccoli
- 250g green asparagus
- 2 large onions
- 2 potatoes
- 30g Nazareth butter
- 1.5 to 2 litres of chicken stock
- Salt and pepper
- 1 bunch of spring onions
- 1 chilli pepper (green)
- For decoration: a few leaves of water cress and some strands of cheese
Melt the butter and sweat the chopped onion, potato, broccoli, spring onion, chilli pepper and asparagus in it.
Then add the stock and season with nutmeg, salt and pepper.
Let cook for thirty minutes or until done and then add the chopped watercress. Immediately remove the vegetable mixture from the saucepan and mix in a blender, together with the cheese.
Season if necessary and decorate with a leaf of watercress and some cheese.