Watercress soup

1 bag of watercress
5-6 medium size potatoes
1 onion
25 g of butter
500-600ml of stock
bread sticks, dry-cured ham and pistachio nuts to serve

Melt butter in a saucepan, sauté chopped onion. Add cubed potatoes and fry a bit. Pour hot stock over it and cook until potatoes are almost tender. Then add washed watercress and cook for another 5 minutes or so. Take the saucepan away from the heat and let it cool a little bit. In the meantime wrap slices of ham around bread sticks and cook in the oven until the ham is crisp. Chop pistachio kernels to sprinkle on the top. Blend the soup until smooth, heat once again, serve with bread sticks and pistachios.