Watercress soup with paprika croutons

Name: Watercress soup with paprika croutons
Yield: 1
Ingredients: 1 small bunch of watercress; 1 small onion; 2 TABLESPOONS Butter; 1 slightly heaped Tsp flour; 1 TEASPOON Vegetable broth (instant); 1 washer Toast; 7-10 Tbsp Sweet peppers; 100 g Fresh cream; 7-10 Tbsp salt, pepper, sugar

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 small bunch of watercress
1 small onion
2 TABLESPOONS Butter
1 slightly heaped Tsp flour
1 TEASPOON Vegetable broth (instant)
1 washer Toast
7-10 Tbsp Sweet peppers
100 g Fresh cream
7-10 Tbsp salt, pepper, sugar

Directions

1
Shorten the watercress stems a little. Read out the watercress, wash and drain. Pluck some cress leaves from the stems and put aside for garnishing, chop the rest. Peel and finely chop the onion.
2
Heat 1 tablespoon of butter in a saucepan. Sauté the onion in it. Dust with flour, briefly
3
Sweat until golden yellow. Add 400 ml water while stirring. Stir in stock, bring to the boil, simmer for about 5 minutes
4
In the meantime cut the bread into small lozenges or cubes. Heat 1 tbsp. butter in a pan and toast bread in it while turning. Season with a little paprika and take out.
5
Add half the crème fraîche and chopped watercress to the soup and blend briefly with a hand blender. Season with salt, pepper and 1 pinch of sugar. Fill into small bowls, add the rest of the crème fraiche.
6
Sprinkle with cress leaves and croutons.