Cress cream soup

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 6
  • 1 kg Potatoes
  • 1 Onion
  • 1 TABLESPOON Butter or margarine
  • 1,25 l Vegetable broth (instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 200 g Watercress
  • 75 ml White wine
  • 100 g Whipped cream
  • 7-10 Tbsp Watercress and chilli strings

Directions

  1. 1

    Peel, wash and quarter the potatoes. Peel and finely chop the onion. Melt the fat. Brown onion and potatoes in it. Deglaze with broth, season with salt and pepper.

  2. 2

    Cover and cook for about 20 minutes. Clean and wash the watercress and drain well. Add to the soup and puree. Refine with white wine and cream, season again. Serve portion by portion garnished with fresh cress and chilli threads

Nutrition Facts

KCAL
190 kcal
CARBS
23 g
FATS
7 g
PROTEINS
4 g