Soup cress with cheese

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  • Cress: 1 sauce
  • Potato: 500 gr
  • Olive oil: 1 dl
  • Garlic: 3 teeth
  • Goat cheese through healed: 200 gr
  • Salt: taste.
  • Eggs: 4
  • Wheat bread into slices: taste.


Choose the branches and leaves to the cress. Wash them very well and drips. Peel the potatoes, cut into very thin slices. Removes the skin to garlic. Wash them and runs off, leaving the skin purple. Esborracham-if the garlic.

Peel and cock-if the onion. Wash them very well the cheese and cut into quarters. In a pan, it takes to heat the olive oil with the garlic, esborrachados, and the chopped onion, and stirs up refogarem without, however, alourarem. Seal-if, then, the slices of potato, 1 lt of water and season with salt.

Let cook. When the potatoes are cooked, add the lamb's lettuce, eggs open to escalfarem and the pieces of cheese. Cover and let cook 6 minutes. Serve the soup with slices of wheat bread.

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