Watercress Soup with Cream
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 143 mg | (4 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 208 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 bunches Watercress (each about 80 grams)
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 800 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 2 egg yolks
- salt
- freshly ground peppers
- lemon juice
Preparation steps
1.
Rinse watercress and cut out hard stems. Set aside some leaves for garnishing. Peel onion and chop finely. Heat butter in a pan and saute onion for a few minutes. Sprinkle with flour and cook until light brown. Add watercress and saute briefly. Add broth and simmer for 10-15 minutes.
2.
Puree soup puree and add cream. Bring to a boil and remove from heat. Whisk egg yolks into soup and season with salt, pepper and lemon juice. Pour soup into bowls and garnish with watercress leaves. Serve.
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