Watercress soup with bread croutons

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 2
  • 1 washer Toast
  • 30 g Butter
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sweet peppers
  • 2 stem(s) Parsley
  • 100 g Watercress
  • 1 small onion
  • 20 g Flour
  • 1 glass (500 ml) Poultry stock
  • 100 g Whipped cream
  • 7-10 Tbsp Pepper
  • 1 pinch Sugar
  • 50 g Fresh cream

Directions

  1. 1

    Cut bread into rhombs. Melt 10 g butter in a pan and roast bread in it while turning. Season with salt and paprika, take out. Wash parsley and watercress, shake dry.

  2. 2

    Pluck the cress leaves from the stalks and, except for a few for garnishing, chop them finely with the parsley. Peel onion and chop very finely. Melt 20 g butter in a pot. Sauté the onion in it until transparent, dust with flour and sauté.

  3. 3

    Gradually deglaze with stock and cream while stirring. Bring to the boil, season to taste with salt, pepper and sugar. Add the chopped herbs. Pour into small bowls, add a dash of crème fraiche and sprinkle with watercress leaves.

  4. 4

    Add the croutons.

Nutrition Facts

KCAL
450 kcal
CARBS
20 g
FATS
37 g
PROTEINS
10 g