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🍽️ Creamy Watercress Soup with Potatoes

155 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 clove of garlic
• 100 g floury potatoes
• 2 tbsp butter
• 2 tbsp flour
• 150 ml dry white wine
• 750 ml vegetable broth
• salt
• pepper (from the mill)
• 120 g watercress
• 1 tbsp crème fraîche

Instructions

1. 1. Preheat a large pan or pot over medium heat.
2. 2. Add the butter to the pan and let it melt.
3. 3. Peel the onion, garlic, and potatoes.
4. 4. Dice the onion and garlic into very small pieces.
5. 5. Cut the potatoes into small cubes as well.
6. 6. Add the onions and garlic to the hot butter.
7. 7. Sauté the vegetables briefly until they are soft and translucent.
8. 8. Add the potato cubes to the pan.
9. 9. Stir in the flour to mix it with the vegetables.
10. 10. Deglaze the mixture with the wine.
11. 11. Pour in the vegetable broth.
12. 12. Bring the soup to a boil.
13. 13. Season with salt and pepper to taste.
14. 14. Reduce the heat and let the soup simmer gently for about 20 minutes.
15. 15. Stir occasionally to prevent sticking.
16. 16. Rinse the watercress under running water.
17. 17. Pat the leaves dry with a kitchen towel.
18. 18. Pick the leaves off the tough stems.
19. 19. Add the watercress to the finished soup base.
20. 20. Blend the entire soup finely with a hand blender.
21. 21. Decide if you prefer the soup thicker or more liquid.
22. 22. Let it simmer a bit longer to thicken if needed.
23. 23. Add more broth if you need to thin it out.
24. 24. Remove the pan from the heat.
25. 25. Stir in the crème fraîche.
26. 26. Taste the soup one last time and adjust the seasoning.
27. 27. Ladle the hot soup onto plates or into bowls.
28. 28. Serve the soup with crackers on the side, as desired.

Nutrition per serving

• kcal: 155
• Protein: 3 g · Fett/Fat: 8 g · Carbs: 12 g