🍽️ Creamy Watercress Soup

Name: Creamy Watercress Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 2 bunches watercress (approx. 80 g each); 1 onion; 1 tbsp butter; 1 tbsp flour; 800 ml vegetable broth; 200 ml whipping cream (at least 30% fat content); 2 egg yolks; salt; pepper (from the mill); lemon juice

247 kcal · 30 min · 4 servings

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Ingredients

2 bunches watercress (approx. 80 g each)
1 onion
1 tbsp butter
1 tbsp flour
800 ml vegetable broth
200 ml whipping cream (at least 30% fat content)
2 egg yolks
salt
pepper (from the mill)
lemon juice

Instructions

1. Wash the watercress thoroughly. Remove damaged leaves and trim off thick stems. Set aside a few nice leaves for garnish.
2. Peel the onion and dice it finely. Sauté it in hot butter in a pot until soft and translucent. Sprinkle the flour over it and stir briefly to let it take on a slight color.
3. Add the watercress and sauté it briefly. Pour in the vegetable broth and simmer the soup for 10 to 15 minutes. Puree the mixture with a hand blender. Stir in the cream, bring the soup to a boil once, and remove it from the heat.
4. Whisk a little of the hot soup in a small bowl with the egg yolks. Stir this mixture back into the pot. Season with salt, pepper, and lemon juice. Serve the soup in bowls and garnish with the reserved watercress leaves.

Nutrition per serving

kcal: 247
Protein: 4 g · Fett/Fat: 23 g · Carbs: 6 g