Watercress soup with ham chips

Name: Watercress soup with ham chips
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Watercress; 1 Onion; 1 TABLESPOON Butter or margarine; 1 heaped tbsp. flour; 1/2 l Vegetable broth (instant); 1/4 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Pine nuts; 4 discs Parma ham (about 15 g each); 2 TABLESPOONS Fresh cream

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Watercress
1 Onion
1 TABLESPOON Butter or margarine
1 heaped tbsp. flour
1/2 l Vegetable broth (instant)
1/4 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Pine nuts
4 discs Parma ham (about 15 g each)
2 TABLESPOONS Fresh cream

Directions

1
Clean and wash the watercress and put something aside for garnishing. Peel and finely chop the onion. Melt the fat in a pot. Sauté onion and watercress in it. Dust with flour.
2
Add the stock and milk while stirring. Bring everything to the boil and simmer for about 2 minutes. Puree the soup with a hand blender and season to taste with salt and pepper. Roast the pine nuts in a pan without fat until golden brown, take them out.
3
Leave ham in the pan until crispy. Arrange watercress soup in bowls. Garnish with some crème fraîche, ham, pine nuts and watercress.