Watercress Velouté and Crispy Galette Recipe

Ingredients

• 1 large potato, peeled and cubed
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups (960 ml) of vegetable stock
• 2 bunches of watercress, stems removed
• 1 cup (240 ml) of heavy cream
• 2 tablespoons of butter
• 1 tablespoon of olive oil
• Salt and pepper to taste
• For the galette:
• 1 cup (125 g) of flour
• 1/4 teaspoon of salt
• 1/4 cup (60 ml) of olive oil
• 1/4 cup (60 ml) of water

Instructions

For the velouté:

1. In a large pot, melt the butter over medium heat and add the onion and garlic. Sauté until the onion is transparent, stirring occasionally.
2. Add the potato and the vegetable stock to the pot. Bring to boil, reduce the heat and simmer for 20-25 minutes or until the potato is soft.
3. Add the watercress and cook for an additional 5 minutes.
4. Remove the pot from the heat and blend with an immersion blender until smooth.
5. Return the pot to the heat and add the heavy cream. Heat the soup over medium heat for about 5 more minutes until it is hot, but not boiling.
6. Season with salt and pepper to taste.

For the galette:

1. In a mixing bowl, whisk the flour and salt together.
2. Add the olive oil and mix until well combined.
3. Slowly add the water and mix until the dough is smooth and pliable.
4. Divide the dough in half and roll each half into a thin circle.
5. Heat a nonstick skillet over medium heat and cook each galette for about 2 minutes per side.
6. Remove the galettes from the skillet, break them into pieces and serve alongside the velouté.

Verdict and Serving Suggestions

This watercress velouté and crispy galette is a perfect light and refreshing dish. The velouté is creamy, flavorful and bright green, while the galette adds a crispy texture and savory flavor. Serve it hot as an appetizer or pair it with a green salad for a healthy lunch or dinner option. Enjoy!