Creamy Watercress Soup with Mushrooms

0
Average: 0 (0 votes)
(0 votes)
Creamy Watercress Soup with Mushrooms
share Share
print
bookmark_border Copy URL
Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
2 bunches Cress
1 onion
1 garlic clove
250 grams Celery
350 grams starchy potatoes
3 tablespoons butter
100 milliliters dry white wine
750 milliliters Vegetable broth
salt
freshly ground peppers
150 grams Porcini mushroom
120 milliliters Whipped cream
2 tablespoons Crème fraiche
lemon juice
How healthy are the main ingredients?
potatoCeleryPorcini mushroomWhipped creamCressonion

Preparation steps

1.

For the soup: Rinse the watercress, pat dry and coarsely chop.

2.

Peel the onion, garlic, celery and potatoes, and cut into small cubes. Heat 2 tablespoons of the butter in a saucepan. Add the onion and garlic, and cook until translucent. Stir in the celery and potatoes. Add the wine and broth. Season with salt and pepper to taste. Simmer over medium heat for 20 minutes.

3.

For the mushrooms: Wipe the mushrooms with a damp paper towel and thinly slice. Heat the remaining butter in a skillet. Add the mushrooms and cook until golden brown. Season with salt and pepper to taste.

4.

For the soup: Stir the cream into the soup and add 4 tablespoons of the chopped cress. Bring to a boil and puree. Stir in the creme fraiche, and season with salt, pepper and lemon to taste.

5.

For serving: Divide the soup between bowls. Garnish with the mushrooms and remaining watercress.