Juicing To Prevent Seizures

January, its resolutions

the second day of the year comes resolutions. We will probably do not.

is normal. They are ambitious and that's pretty good.

That would be a cowardly resolution adjusted to the millimeter, a p etits thing lead to its goal so easily we forget, that we dare not boast.

Somewhere in France a daughter of the blogosphere has set a fine-scale project. She wants a little help. I think it will happen easily because the table is welcoming e and quality. I hope she will not regret it, we saw our revenues tumble with British, Scottish, Welsh or Irish in a disorganized, perhaps not really like e she had imagined. It's a great quality and trust.

January, months of the soup says Tarzile . Here too, the Caribbean, it is much colder.

start with a soup. Even if I said I'd be Irish Apple Cake .

It would be one of my resolutions. Doing what I said.

is a recipe given to celebrate St. Patrick's, found in a New York magazine. She seems genuine.

Recipe Irish Helena blog " Chez Becky and Liz "

Watercress Soup

3to 4 people

1 onion, peeled and coarsely chopped

25 g butter

250 g potatoes, peeled and diced

600 ml chicken broth or vegetable broth

180g of watercress, coarsely chopped

A little milk if necessary

50 ml cream

Salt, Pepper

In a heavy saucepan, sauté onion in butter until is melted by ensuring that it does not brown. Add potatoes and broth (vegetable here) and cook until potatoes are tender (15-20 minutes).

When the potatoes are almost cooked, add the watercress and not to the isser cook 5 minutes more.

Mixer. Add a little milk if it seems too thick. (Useless here)

Season. (Pepper mainly because the broth is usually salty enough.)

Serve immediately with a dollop of cream.

Watercress Soup

Onion, peeled and chopped Roughly

25g butter

250g potatoes, peeled and diced

600ml chicken or vegetable stock

180g watercress, roughly chopped

50ml cream

Salt and black pepper

In a heavy-bottomedpan, cook the onion in the butter until soft but not browned.Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are alm ost cooked, add the watercress (try to allow not longer than 5 minutes cooking time for the watercress). Liquidise, add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.

Le cresson a un goût acidulé et poivré parfait sous nos climats.

Enjoy