Watercress soup with ham rolls

Name: Watercress soup with ham rolls
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 thick slice of brown bread (approx. 60 g); 1 TABLESPOON Olive oil; 1 (80 g) Onion; 1 collar (approx. 350 g) Watercress; 1 TABLESPOON Butter or margarine; 3/4 l Vegetable broth (instant); 1 (250 ml) Bottle of low-fat cooking cream; 2 discs (10 g each) Black Forest ham; 1 (150 g) Mug of cream cheese preparation white asparagus; 7-10 Tbsp pink berries

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 thick slice of brown bread (approx. 60 g)
1 TABLESPOON Olive oil
1 (80 g) Onion
1 collar (approx. 350 g) Watercress
1 TABLESPOON Butter or margarine
3/4 l Vegetable broth (instant)
1 (250 ml) Bottle of low-fat cooking cream
2 discs (10 g each) Black Forest ham
1 (150 g) Mug of cream cheese preparation white asparagus
7-10 Tbsp pink berries

Directions

1
Cut the bread lengthwise into 4 thumb-wide strips. Heat oil in a pan and fry breadsticks for about 5 minutes until golden brown. Peel and finely dice onion. Cut the lower stalks off the watercress.
2
Wash the watercress and drain thoroughly. Take out breadsticks and let them drip off on kitchen paper. Melt the fat in a pot. Sauté onion in it. Add the watercress, except for 4 leaves for garnishing, and sauté briefly.
3
Add stock and cream, bring to the boil and simmer for about 2 minutes. Cut ham lengthwise in half. Wrap one half of ham around each bread roll. Puree watercress and about half of the cream cheese in the stock, season with salt and pepper.
4
Arrange the soup in preheated plates. Form cream cheese into 12 dumplings. Put 3 small gnocchi in each soup plate. Garnish with watercress leaves and pink berries. Add the breadsticks.