Creamy Watercress Soup
Watercress is rich in vitamin C, contains vitamins A, B1, B2 and E as well as a lot of calcium and the trace elements iron and iodine. It is therefore not surprising that it was already recognised as a panacea in ancient times and was used in monastic medicine later in the Middle Ages. Today it is often used in springtime cures, as it has a blood cleansing effect and gives new power.
If you don't get quail eggs or don't want to use them, just boil two smaller chicken eggs hard for the topping.
(Percentage of daily recommendation)
| Calorie | 106 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 51 mg | (1 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 2 shallots
- 30 grams butter
- 40 grams Pastry flour
- 500 milliliters Vegetable broth
- 4 Quail egg
- 100 milliliters Soy creamer
- 120 grams Watercress
- salt
- peppers
- 2 Tbsps Walnut oil
Preparation steps
Peel shallots and chop finely.
Melt butter in a heavy pot and sauté the chopped shallots for about 1 minute until translucent. Stir in the flour and cook for another 30 seconds.
Pour in vegetable broth and bring to a boil while stirring. Cook over low heat for about 30 minutes, stirring occasionally.
Meanwhile, pierce the quail eggs and cook in boiling water until hard cooked, about 4 minutes.
Remove eggs from boiling water, rinse with cold water and peel. Halve the eggs and separate whites from yolks.
Press yolks through a fine-mesh sieve, then finely chop. Allow to cool briefly.
Add soy creamer to soup and simmer for an additional 10 minutes. Pour the soup through a fine-mesh sieve and into another pot.
While the soup is simmering, remove the lower third of the watercress stems.
Rinse watercress, drain well and coarsely chop.
Add watercress to soup and blend with a hand mixer or an immersion blender. Bring soup to another brief boil, then season with salt and pepper.
Pour soup into 8 individual preheated bowls and sprinkle with chopped eggs and a splash of walnut oil. Serve immediately.