Name of Recipe: Potaje canario de berros (Canarian watercress soup) – not tested
Serves: 6
Ingredients:
400g watercress
800g water
50g extra virgin olive oil
3 large cloves garlic
70g panceta, cut into pieces
1 corn cob
200g yam [presumably chopped]
400g potatoes
2 vegetable stock cubes or salt
1 tsp paprika
1 tsp cumin seeds
200g cooked white beans
Preparation:
Put half the water and half the watercress in the
10 seconds / Speed 4-5.
Drain the watercress and reserve the water.
Do the same with the rest of the water and watercress.
Drain and put the watercress with the previous batch and reserve the water also with the previous.
Put the oil and the garlic into the
and chop
4 seconds / Speed 5.
Add the panceta 5seconds / Temp. Varoma /
/ Speed
.
Incorporate the corn cob, cut into rounds, the yam, watercress and water
20 mins / Temp. Varoma / / Speed .
Add the potatoes, cut into pieces, the paprika, stock cubes and the cumin
20 mins / Temp. Varoma / Reverse Blade / Speed Spoon.
10 minutes before the end, add the white beans through the hole in the lid.
Origin: This is a translation of a recipe in
Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
