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🍽️ Creamy Watercress Soup

263 kcal · 30 min · 4 servings

Ingredients

• 1 watercress (large bunch)
• 1 onion
• 1 tbsp butter
• 500 ml vegetable broth
• 200 g whipping cream
• 2 egg yolks
• salt
• pepper (from the mill)
• lemon juice

Instructions

1. 1. Wash the watercress thoroughly and pick off any thick stems.
2. 2. Peel the onion and dice it into small cubes.
3. 3. Heat butter in a pot and sauté the onion cubes until they are soft and translucent.
4. 4. Add the watercress and let it cook briefly.
5. 5. Pour the vegetable broth into the pot.
6. 6. Let the soup simmer gently for a few minutes.
7. 7. Puree the soup thoroughly with an immersion blender.
8. 8. Stir the cream into the soup.
9. 9. Bring the mixture to a brief boil.
10. 10. Remove the pot from the heat.
11. 11. Take a small ladle of the warm soup and whisk it in a small bowl with the egg yolks.
12. 12. Stir this egg yolk mixture back into the pot with the rest of the soup.
13. 13. Season the soup with salt, pepper, and a squeeze of lemon juice.
14. 14. Serve the soup in small bowls.
15. 15. Garnish the bowls with a dollop of cream if desired.

Nutrition per serving

• kcal: 263
• Protein: 5 g · Fett/Fat: 24 g · Carbs: 11 g