Watercress soup

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Wash and sort the cress. Heat the fat in a pot. Fry onion until transparent. Add cress except for 2 stems. Steam briefly and deglaze with broth.

2. 2

   Bring to the boil, cover and cook for about 10 minutes. In the meantime, boil the eggs for 10 minutes until hard. Puree the cress in the broth with the cutting stick of the hand mixer. Add cream and season the soup with salt and pepper.

3. 3

   Peel eggs, chop finely. Pluck off the remaining leaves of the cress. Pour soup into plates. Add the cress leaves. Add 1 tablespoon of crème fraîche to each soup. Sprinkle with chopped egg.