Creamy Watercress Soup with Croutons

0
Average: 0 (0 votes)
(0 votes)
Creamy Watercress Soup with Croutons
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
1 bunch
1
2 tablespoons
2 tablespoons
500 milliliters
200 milliliters
Whipping cream (at least 30% fat content)
1
freshly ground Pepper
2 slices
2 tablespoons

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.