← All recipes

🍽️ Creamy Watercress Soup

106 kcal · 30 min · 4 servings

Creamy Watercress Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the shallots and chop them very finely.
  2. 2. Melt the butter in a heavy pot and sauté the chopped shallots for 1 minute until translucent but not colored. Stir in the flour and cook for another 30 seconds to remove the raw flour taste.
  3. 3. Pour in the vegetable broth while stirring constantly and bring to a boil. Let the liquid simmer on low heat for about 30 minutes, stirring occasionally.
  4. 4. Meanwhile, prick small holes in the shells of the quail eggs with a needle. Boil the eggs in hot water for about 4 minutes until hard-boiled.
  5. 5. Drain the eggs and rinse them with cold water to stop the cooking process. Peel the eggs, cut them in half, and carefully remove the yolks.
  6. 6. Press the egg yolks through a fine sieve to create a smooth paste. Finely chop the egg whites and place them in the fridge for a short time.
  7. 7. Add the soy cream to the soup and let it simmer for another 10 minutes. Then strain the soup through a fine sieve into a clean pot to smooth it out.
  8. 8. While the soup simmers, cut off the bottom third of the watercress stems.
  9. 9. Pick off any bad leaves from the watercress, wash it thoroughly, and let it drain very well. Then chop the watercress roughly.
  10. 10. Add the chopped watercress to the soup and blend everything finely with a hand blender. Bring the soup to a brief boil again, then season with salt and pepper to taste.
  11. 11. Fill the soup into, for example, 8 pre-warmed glasses. Distribute the pressed egg yolk and chopped egg whites on top. Drizzle a few drops of walnut oil over the soup and serve immediately.

Nutrition per serving