Creamy watercress soup with crabs (Easter brunch)

Name: Creamy watercress soup with crabs (Easter brunch)
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 2 Bundle (approx. 500 g) Watercress; 2 Onions; 200 g Potatoes; 1 TABLESPOON Butter; 1 l Vegetable broth (instant); 500-600 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 150 g North Sea crab meat

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

2 Bundle (approx. 500 g) Watercress
2 Onions
200 g Potatoes
1 TABLESPOON Butter
1 l Vegetable broth (instant)
500-600 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
150 g North Sea crab meat

Directions

1
Wash the watercress, shake dry and pluck the leaves from the thick stems. Peel and chop the onions and potatoes. Heat butter in a pot. Sauté onions and potato cubes in it, then deglaze with stock and cream.
2
Simmer the soup for 15-20 minutes (until the potatoes are soft). Set aside a few leaves of watercress for garnishing, add the rest to the soup. Cook the soup again for about 5 minutes, then puree and season with salt, pepper and possibly some lemon juice.
3
Before serving, add the crabs to the soup and garnish with watercress. Farmhouse bread tastes good with it.