← All recipes

🍽️ Creamy Watercress Soup with Salmon

365 kcal · 30 min · 4 servings

Ingredients

• 200 g watercress
• 1 shallot
• 4 tbsp olive oil
• 250 ml dry white wine
• 250 ml fish stock
• 1 tbsp lemon juice
• sea salt
• pepper (from the mill)
• 60 g semi-dried tomatoes
• 350 g cured salmon (in one piece)
• 2 tbsp sunflower seeds (roasted)

Instructions

1. 1. Rinse the watercress under cold water.
2. 2. Shake the watercress dry.
3. 3. Set aside a few nice leaves for garnish.
4. 4. Finely chop the remaining watercress.
5. 5. Peel the shallot.
6. 6. Cut the shallot into small cubes.
7. 7. Heat one tablespoon of oil in a pan.
8. 8. Sauté the shallot cubes in the hot oil until translucent.
9. 9. Deglaze the pan with the wine.
10. 10. Pour the meat broth into the pan.
11. 11. Let the mixture simmer for about 10 minutes.
12. 12. Add the chopped watercress to the pan.
13. 13. Blend the soup finely with a hand blender.
14. 14. Strain the soup through a fine sieve.
15. 15. Stir the remaining oil into the soup.
16. 16. Season the soup with lemon juice and salt.
17. 17. Roughly chop the tomatoes.
18. 18. Cut the salmon into about 8 equal-sized pieces.
19. 19. Pour the soup into deep plates.
20. 20. Place the salmon pieces in the soup.
21. 21. Sprinkle the dish with the tomatoes.
22. 22. Sprinkle the dish with the sunflower seeds.
23. 23. Garnish the dish with the reserved watercress leaves.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 365
• Protein: 24 g · Fett/Fat: 22 g · Carbs: 5 g