Creamy Watercress Soup with Croutons

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Creamy Watercress Soup with Croutons
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
1 bunch Watercress
1 onion
2 tablespoons butter
2 tablespoons 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 tablespoons 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.