Watercress puree for soup

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Blanch the cress and cool in ice water, then squeeze out and roughly chop. Dice the shallots and sauté in the butter until translucent. Mix all the ingredients. Pour into a Pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 hours.
(3) Pacotize® once if necessary and stir into the base soup.