Creamy Watercress Soup with Croutons
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 177 mg | (4 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
