Watercress Soup

Name: Watercress Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Watercress (approx. 250 g); 1 collar Parsley; 2 Onions; 200 g Potatoes; 3 TABLESPOONS Rapeseed oil; 500 ml Vegetable broth; 300 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 1/2 TEASPOON Caraway seeds; 1/2 TEASPOON Fennel seeds; 200 g Whole milk yoghurt

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Watercress (approx. 250 g)
1 collar Parsley
2 Onions
200 g Potatoes
3 TABLESPOONS Rapeseed oil
500 ml Vegetable broth
300 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
1/2 TEASPOON Caraway seeds
1/2 TEASPOON Fennel seeds
200 g Whole milk yoghurt

Directions

1
Wash the watercress and parsley, shake dry and pluck the leaves from the thick stems. Peel onions and potatoes. Chop the onions finely. Wash and chop the potatoes. Heat 2 tablespoons of oil in a saucepan.
2
Sweat onions and potato cubes in it, then deglaze with broth and cream. Let the soup simmer for 15-20 minutes. Add watercress, except for a few leaves for garnishing, and parsley to the soup.
3
Let the soup simmer again for about 5 minutes. Puree the soup and season to taste with salt, pepper and possibly some lemon juice.
4
Finely crush the caraway and fennel seeds with a mortar. Mix the yoghurt with the spices, except for something to sprinkle, and season with salt and pepper. Arrange the soup, garnish with some spiced yoghurt and cress.
5
Add the rest of the yoghurt. Drizzle 1 tablespoon of oil over soup and yoghurt. Sprinkle with spices.