Creamy Watercress Soup with Croutons

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Creamy Watercress Soup with Croutons
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
364
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie364 cal.(17 %)
Protein5 g(5 %)
Fat30 g(26 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E4.2 mg(35 %)
Vitamin K13.8 μg(23 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate23 μg(8 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C7 mg(7 %)
Potassium177 mg(4 %)
Calcium77 mg(8 %)
Magnesium21 mg(7 %)
Iron1.1 mg(7 %)
Iodine4 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids14.8 g
Uric acid10 mg
Cholesterol137 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 bunch Watercress
1 onion
2 Tbsps butter
2 Tbsps Pastry flour
500 milliliters Vegetable broth
200 milliliters Whipped cream (at least 30% fat content)
1 egg yolk
salt
freshly ground peppers
lemon juice
2 slices Farmhouse bread
2 Tbsps vegetable oil
How healthy are the main ingredients?
Whipped creamWatercressonionsalt

Preparation steps

1.

Rinse watercress and remove thick stems. Set aside a few leaves for garnish.

2.

Peel and finely chop onion. In a pot, cook onion in butter until translucent. Sprinkle onion with flour and cook until flour darkens slightly. Gradually add vegetable stock, stirring constantly. Simmer a few minutes. Stir in watercress and puree soup until smooth. Stir in cream, bring to a boil again and remove from heat.

3.

Whisk egg yolk with a ladleful of soup, then return mixture to pot and stir well. Season with salt, pepper and lemon juice. Cut the bread into small cubes. In a pan, fry bread cubes in oil. Ladle the soup into bowls and serve garnished with croutons and reserved watercress leaves.