🍲 Creamy Watercress Soup with Steamed Salmon

Name: Creamy Watercress Soup with Steamed Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: 1 handful watercress; 200 g floury potatoes; 1 shallot; 1 clove garlic; 1 tbsp vegetable oil; 800 ml vegetable broth; 200 g salmon; 2 tbsp freshly chopped herbs (dill, chives, chervil, tarragon); 2 sprigs dill; 200 ml dry white wine; 100 ml whipping cream; 2 tbsp crème fraîche

298 kcal · 30 min · 4 servings

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Ingredients

1 handful watercress
200 g floury potatoes
1 shallot
1 clove garlic
1 tbsp vegetable oil
800 ml vegetable broth
200 g salmon
2 tbsp freshly chopped herbs (dill, chives, chervil, tarragon)
2 sprigs dill
200 ml dry white wine
100 ml whipping cream
2 tbsp crème fraîche

Instructions

1. Thoroughly wash the watercress and remove any wilted leaves. Pat the greens dry with a kitchen towel.
2. Peel the potatoes and cut them into small cubes.
3. Peel the shallot and the garlic clove. Mince both ingredients very finely.
4. Heat oil in a pot and sauté the chopped shallot and garlic until fragrant.
5. Add the potato cubes to the pot and deglaze with the vegetable broth.
6. Let the soup simmer gently over low heat for about 15 minutes until the potatoes are tender.
7. Turn on your oven's grill function and preheat it.
8. Place the white bread slices on a rack and toast them under the hot grill until golden brown on both sides.
9. Rinse the salmon fillet and pat it dry with kitchen paper.
10. Season the fish with salt and pepper.
11. Finely chop the mixed herbs and sprinkle them over the salmon. Gently press the herbs onto the fish so they stick.
12. Pluck the dill sprigs from the stems.
13. Add the dill sprigs and white wine to a pot and bring the liquid to a boil.
14. Place a steamer insert over the pot and put the salmon inside.
15. Steam the salmon under a lid for about 4 to 5 minutes until cooked through.
16. Add the cream to the now finished potato-watercress soup.
17. Let the soup boil briefly uncovered.
18. Puree the soup until smooth using a hand blender.
19. Stir the crème fraîche into the soup.
20. Finally, season the soup to taste with salt and pepper.
21. Fill the hot soup into pre-warmed bowls.
22. Remove the cooked salmon from the steamer and break it into coarse flakes.
23. Place the salmon flakes on top of the soup.
24. Serve the toasted white bread on the side.

Nutrition per serving

kcal: 298
Protein: 13 g · Fett/Fat: 19 g · Carbs: 11 g