Watercress soup

Name: Watercress soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Leeks (leek); 2 Spring onions; 250 g Watercress; 20 g lactose-free butter; 20 g Flour; 200 g lactose-free whipped cream; 12 (approx. 300 g) small carrots; 7-10 Tbsp Salt; 6 discs (approx. 60 g) Parma ham (ask the butcher for lactose-free variety); 7-10 Tbsp white pepper; 7-10 Tbsp Paprika flakes

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Leeks (leek)
2 Spring onions
250 g Watercress
20 g lactose-free butter
20 g Flour
200 g lactose-free whipped cream
12 (approx. 300 g) small carrots
7-10 Tbsp Salt
6 discs (approx. 60 g) Parma ham (ask the butcher for lactose-free variety)
7-10 Tbsp white pepper
7-10 Tbsp Paprika flakes

Directions

1
Clean, wash and cut the leek into large pieces. Clean, wash and roughly chop the spring onions and watercress. Melt butter in a pot. Stir-fry the leek, spring onion and cress (put some cress aside) briefly while stirring.
2
Dust with flour and stir in. Gradually add 400 ml water and cream, bring to the boil, cover and simmer for about 10 minutes. Peel carrots, leave some green, wash and cook in boiling salted water for about 10 minutes.
3
Cut the 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.
4
Add carrots.