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🍽️ Creamy Watercress Soup

316 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Thoroughly wash the watercress under running water.
2. 2. Remove all damaged or tough stem remnants.
3. 3. Set aside a few nice, intact leaves for later decoration.
4. 4. Peel the onion.
5. 5. Dice the onion into very fine cubes.
6. 6. Heat one tablespoon of butter in a pot.
7. 7. Sauté the onion cubes until they are soft and translucent.
8. 8. Add the prepared watercress to the pot.
9. 9. Let the watercress cook briefly with the onions.
10. 10. Pour the vegetable broth into the pot.
11. 11. Let the soup simmer gently for a few minutes.
12. 12. Blend the soup with a hand blender until it is completely smooth.
13. 13. Stir the cream into the soup.
14. 14. Bring the mixture to a brief boil.
15. 15. Remove the pot from the heat.
16. 16. Take a small ladle of the hot soup.
17. 17. Add the soup to a small bowl containing the egg yolks.
18. 18. Whisk the soup with the egg yolks to temper the temperature.
19. 19. Stir this egg yolk mixture back into the rest of the pot.
20. 20. Season the soup with salt.
21. 21. Season the soup with pepper.
22. 22. Add a squeeze of lemon juice.
23. 23. Remove the hard crust from the bread.
24. 24. Cut the soft bread interior into small cubes.
25. 25. Heat the remaining butter in a pan.
26. 26. Fry the bread cubes in the butter until golden brown.
27. 27. Let the cubes become crispy.
28. 28. Fill the finished soup into small bowls.
29. 29. Garnish the soup with the crispy bread cubes.
30. 30. Garnish the soup additionally with the reserved watercress leaves.

Nutrition per serving

• kcal: 316
• Protein: 6 g · Fett/Fat: 26 g · Carbs: 14 g