Cook the potatoes and onion in the butter until translucent. Add the watercress (reserving a little for the garnish) and parsley, the artichoke hearts and the tarragon. Cover with stock and cook until the vegetables are soft. Add the milk and cream and cook for another minute.
Liquidise the ingredients and season. Chill and serve garnished with the shrimps and watercress.
One of the largest collections of potato recipes is the Russian cookbook 500 Blyuda iz Kartofelya, or 500 Potato Dishes.
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