104 Watercress Purée

Preparation info
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By Michel Guérard

Published 1978

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Purée mousse de cresson ‘A beautiful green purée with a peppery taste’


Main ingredients

  • 4 bunches of watercress
  • 1.5 litres ( pints) water


  1. Pick over the watercress, removing the tough stalks, and wash in running water. There should be about 250 g (8 oz) left.
  2. Bring the water and salt to the boil in a large saucepan and blanch the watercress in it for 3 minutes. Drain in a colander and plunge immediately into very cold water to prevent it cooking any further and help to retain its colour.