Esta publicación está disponible en: Spanish

  • 4 slices of bread
  • 1 bunch watercress
  • 2 ripe avocados
  • 200 ml beef stock
  • 1/2 glass white wine
  • 2 soup spoons of cream
  • Juice of 1 lemon
  • Herbs (tarragon, parsley, basil …)
  • Salt and pepper
  1. Mix the white wine with herbs and finey chopped watercress in a saucepan. Simmer for five minutes.
  2. Blend in a mixer and add the peeled and stoned avocados, lemon juice, a pinch of salt and pepper and stock.
  3. Continue blending until you’ve obtained a smooth cream.
  4. Toast bread and spread with the avocado cream.