Watercress soup

Name: Watercress soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Spring onions; 250 g Watercress; 20 g Butter; 20 g Flour; 1 glass (400 ml) Vegetable stock; 200 g Whipped cream; 12 (approx. 300 g) small carrots; 7-10 Tbsp Salt; 6 discs (approx. 60 g) Parma ham; 7-10 Tbsp white pepper; 7-10 Tbsp Paprika flakes

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Spring onions
250 g Watercress
20 g Butter
20 g Flour
1 glass (400 ml) Vegetable stock
200 g Whipped cream
12 (approx. 300 g) small carrots
7-10 Tbsp Salt
6 discs (approx. 60 g) Parma ham
7-10 Tbsp white pepper
7-10 Tbsp Paprika flakes

Directions

1
Clean, wash and roughly chop the spring onions and watercress. Melt butter in a pot. Sauté the spring onions and watercress (put some cress aside) briefly in it while stirring. Dust with flour and stir in. Gradually add stock and cream, bring to the boil and simmer covered for about 10 minutes. Peel carrots, leave some green, wash and cook in boiling salted water for about 10 minutes.
2
Cut ham slices in half lengthwise. Drain the carrots, let them drain well and wrap each slice of ham in half. Puree the soup, season with salt and pepper. Arrange in soup bowls, sprinkle with remaining cress and possibly pepper flakes. Add carrots