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🍽️ Creamy Watercress Soup with Crispy Onion Rings and Croutons

466 kcal · 30 min · 4 servings

Ingredients

• 1 parsley root
• 1 stalk leek
• 2 onions
• 3 boxes watercress
• 3 tbsp oil
• 1.2 l vegetable stock (from the jar)
• 200 g whipping cream
• 4 egg yolks
• 40 ml Noilly Prat (vermouth)
• 2 slices white bread
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Peel the parsley root and cut it into small pieces.
2. 2. Wash the leek, remove the tough ends, and slice it into rings.
3. 3. Peel the onions and finely chop 1 ½ of them.
4. 4. Trim the watercress and rinse it briefly under cold water.
5. 5. Heat oil in a pot and sauté the prepared vegetables in it.
6. 6. Deglaze the vegetables with Noilly Prat and meat stock.
7. 7. Let the soup simmer for about 10 minutes.
8. 8. Then puree the soup finely with a hand blender.
9. 9. Whisk the cream with the egg yolks in a separate bowl.
10. 10. Stir the cream-yolk mixture into the soup.
11. 11. Do not let the soup boil anymore to prevent the cream from curdling.
12. 12. Finally, season the soup with salt, pepper, and nutmeg.
13. 13. Slice the remaining half onion into thin rings.
14. 14. Cut the white bread into small cubes.
15. 15. Fry the onion rings and bread cubes together in olive oil until golden brown.
16. 16. Add the watercress to the hot soup shortly before serving.
17. 17. Blend the watercress briefly into the soup.
18. 18. Pour the soup into deep bowls.
19. 19. Top the soup with the fried onion rings and croutons.
20. 20. Serve the soup immediately while warm.

Nutrition per serving

• kcal: 466
• Protein: 11 g · Fett/Fat: 37 g · Carbs: 21 g