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🍽️ Creamy Watercress Soup with Gorgonzola Topping

388 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)
• 200 g watercress
• 100 g cream cheese
• 100 g Gorgonzola
• salt
• pepper (from the mill)
• 35 g walnut kernels
• 1 tbsp maple syrup

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 until they are soft and translucent.
8. 8. Add the potato cubes to the pan.
9. 9. Stir the flour into the potatoes.
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.
14. 14. Reduce the heat and let the soup simmer gently for about 20 minutes.
15. 15. Stir occasionally.
16. 16. Remove the soup from the heat once the potatoes are tender.
17. 17. Place the cream cheese and Gorgonzola in a small bowl.
18. 18. Mix the two cheeses well together.
19. 19. Season the cheese cream with a little salt and pepper.
20. 20. Rinse the watercress under running water.
21. 21. Dry the watercress with a kitchen towel.
22. 22. Pick the leaves off the tough stems.
23. 23. Add the watercress leaves to the warm soup.
24. 24. Blend the soup finely with a hand blender.
25. 25. Check the consistency.
26. 26. If the soup is too thick, simmer it for a short while longer.
27. 27. If the soup is too thin, add a little more broth.
28. 28. Taste the soup and adjust the seasoning to your liking.
29. 29. Chop the walnuts finely.
30. 30. Mix the chopped walnuts with the maple syrup.
31. 31. Divide the soup among several plates.
32. 32. Add a dollop of the Gorgonzola cream to each plate.
33. 33. Drizzle the walnut-maple syrup mixture over the cream.
34. 34. Serve the soup with fresh baguette.

Nutrition per serving

• kcal: 388
• Protein: 12 g · Fett/Fat: 28 g · Carbs: 15 g