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🍽️ Creamy Watercress Soup with Croutons

364 kcal · 30 min · 4 servings

Ingredients

• 1 bunch watercress
• 1 onion
• 2 tbsp butter
• 2 tbsp flour
• 500 ml vegetable broth
• 200 ml whipping cream (at least 30% fat content)
• 1 egg yolk
• salt
• pepper (from the mill)
• lemon juice
• 2 slices country bread
• 2 tbsp vegetable oil

Instructions

1. 1. Thoroughly wash the watercress.
2. 2. Remove thick stems from the leaves.
3. 3. Set aside a few nice leaves for garnish.
4. 4. Peel the onion.
5. 5. Cut the onion into fine cubes.
6. 6. Heat butter in a pot.
7. 7. Sauté the onion cubes until they are soft and translucent.
8. 8. Add the flour.
9. 9. Stir the flour briefly until it lightly browns.
10. 10. Slowly pour in the vegetable broth.
11. 11. Stir constantly while doing so.
12. 12. Let the mixture simmer for a few minutes.
13. 13. Stir in the watercress.
14. 14. Blend the soup finely using a hand blender.
15. 15. Stir in the cream.
16. 16. Let the soup come to a brief boil.
17. 17. Remove the pot from the heat.
18. 18. Take a small amount of the warm soup.
19. 19. Whisk the soup with the egg yolk in a small bowl.
20. 20. Stir this mixture back into the pot.
21. 21. Season the soup with salt to taste.
22. 22. Season the soup with pepper to taste.
23. 23. Season the soup with lemon juice to taste.
24. 24. Cut the bread into small cubes.
25. 25. Fry the bread cubes in oil in a pan until golden brown.
26. 26. Serve the soup in bowls.
27. 27. Garnish the soup with the toasted bread cubes.
28. 28. Garnish the soup with the reserved watercress leaves.

Nutrition per serving

• kcal: 364
• Protein: 5 g · Fett/Fat: 30 g · Carbs: 20 g