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🍽️ Creamy Watercress Soup

283 kcal · 30 min · 4 servings

Ingredients

• 2 handfuls watercress
• 1 onion
• 200 g celeriac
• 1 clove garlic
• 2 tbsp butter
• 2 tbsp spelt whole wheat flour
• 1 splash dry white wine (Alternative 1 tsp white wine vinegar)
• 600 ml vegetable broth
• 200 ml whipping cream
• 4 tbsp sour cream
• salt
• white pepper
• nutmeg

Instructions

1. 1. Thoroughly wash the watercress under running water.
2. 2. Let the watercress drain well in a colander.
3. 3. Take out two tablespoons of the watercress and set it aside for garnish.
4. 4. Peel the onion, celery, and garlic.
5. 5. Finely chop the peeled vegetables and garlic.
6. 6. Heat the butter in a large pot.
7. 7. Add the chopped onion, celery, and garlic to the pot.
8. 8. Sweat the vegetables over medium heat until they are soft.
9. 9. Dust the vegetables with the flour and stir briefly.
10. 10. Deglaze the vegetables with the white wine.
11. 11. Pour in the broth.
12. 12. Simmer the mixture over low heat for about 20 minutes, stirring occasionally.
13. 13. Add the cream to the soup.
14. 14. Add the remaining watercress to the soup.
15. 15. Blend the soup finely with a hand blender.
16. 16. Check the consistency of the soup.
17. 17. If the soup is too thick, add a little more broth.
18. 18. If the soup is too thin, let it simmer further.
19. 19. Simmer until the desired consistency is reached.
20. 20. Stir the sour cream into the finished soup.
21. 21. Season the soup with salt to taste.
22. 22. Season the soup with pepper to taste.
23. 23. Grate some freshly grated nutmeg over the soup.
24. 24. Divide the soup among plates or bowls.
25. 25. Garnish the soup with the reserved watercress.
26. 26. Serve the soup immediately.

Nutrition per serving

• kcal: 283
• Protein: 4 g · Fett/Fat: 26 g · Carbs: 9 g