Watercress soup with ham chips

Name: Watercress soup with ham chips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Federation Watercress (approx. 250 g each); 1 medium onion; 1 TABLESPOON butter/margarine; 1 slightly heaped tbsp. flour; 1/4 l Milk; 2 TEASPOONS Vegetable broth; 1 TABLESPOON Pine nuts; 4 discs Parma ham; 7-10 Tbsp salt, pepper; 4 TSP Fresh cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Federation Watercress (approx. 250 g each)
1 medium onion
1 TABLESPOON butter/margarine
1 slightly heaped tbsp. flour
1/4 l Milk
2 TEASPOONS Vegetable broth
1 TABLESPOON Pine nuts
4 discs Parma ham
7-10 Tbsp salt, pepper
4 TSP Fresh cream

Directions

1
Clean and wash the watercress and, except for something to garnish, chop coarsely. Peel and finely chop the onion
2
Heat the fat in a saucepan. Sauté the onion in it. Dust with flour and sauté. Stir in milk, a good 1/2 l water and stock. Bring to the boil and simmer for about 5 minutes
3
Roast pine nuts without fat until golden brown, remove. Fry ham in a pan until crispy. Take out and break roughly. Stir the watercress into the soup. Puree finely with a chopping stick. Season to taste with salt and pepper. Serve the soup with 1 teaspoon crème fraîche. Garnish with ham chips, pine nuts and the rest of the watercress