🍽️ Pea Soup with Watercress

Name: Pea Soup with Watercress
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 2 stalks celery; 2 floury potatoes; 2 tbsp olive oil; 1 l vegetable broth; 450 g peas (freshly shelled or frozen); 20 g watercress; 30 g Alpine cheese (1 piece; 45 % fat in dry matter); salt; pepper; 1 tbsp lemon juice

305 kcal · 30 min · 4 servings

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Ingredients

1 onion
2 stalks celery
2 floury potatoes
2 tbsp olive oil
1 l vegetable broth
450 g peas (freshly shelled or frozen)
20 g watercress
30 g Alpine cheese (1 piece; 45 % fat in dry matter)
salt
pepper
1 tbsp lemon juice

Instructions

1. Peel the onion and dice it finely. Clean and wash the celery, then slice it into thick rounds. Peel the potatoes and dice them into small cubes.
2. Heat some oil in a pot. Sauté the onions, celery, and potato pieces for 4 minutes over medium heat. Pour in the broth and let everything simmer for 10 minutes on low heat. Then add the peas and cook for another 4 to 5 minutes.
3. Meanwhile, wash the watercress, pick out any wilted leaves, and shake it dry. Set aside a few nice leaves for garnish. Grate the cheese finely.
4. Remove half of the vegetables from the pot. Add the watercress and blend the soup briefly so it does not become too smooth. Season with salt, pepper, and a splash of lemon juice.
5. Stir the remaining vegetables back into the soup. Ladle the soup into bowls or deep plates. Garnish with the grated cheese and the reserved watercress leaves.

Nutrition per serving

kcal: 305
Protein: 17 g · Fett/Fat: 13 g · Carbs: 28 g