Watercress Soup With Horseradish Foam - cooking recipe

Ingredients

3 tbsp butter
2 None onions, peeled and finely diced
4 1/4 cups vegetable stock
1 2/3 cups whipping cream
7 oz watercress, thick stems removed
5.25 oz baby leaf spinach
7 oz potatoes, peeled and grated
2/3 cup milk
1 tbsp horseradish sauce
None None Beets, shaved, for garnish

Preparation

Melt the butter in a saucepan and saute the onions until softened. Add the stock, cream, watercress, spinach and potatoes. Bring to a boil and simmer for 2 mins. Puree in a blender and season to taste.
In a separate saucepan, heat the milk and horseradish, stirring. Remove from the heat and froth with a milk frother.
Spoon the watercress soup into 6 glasses and top with the milk foam. Sprinkle with beet shavings.