Watercress soup with Parma ham chips and croutons

Name: Watercress soup with Parma ham chips and croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 TEASPOON + 2 tablespoons oil; 6 discs (10 g each) Parma ham; 4 discs Toast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 250 g) small bunch of watercress; 100 g Baby Spinach; 1 Onion; 2 TABLESPOONS Butter or margarine; 900 ml Vegetable broth; 200 g Whipped cream; 1-2 TEASPOONS Horseradish; 7-10 Tbsp Sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 TEASPOON + 2 tablespoons oil
6 discs (10 g each) Parma ham
4 discs Toast
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 250 g) small bunch of watercress
100 g Baby Spinach
1 Onion
2 TABLESPOONS Butter or margarine
900 ml Vegetable broth
200 g Whipped cream
1-2 TEASPOONS Horseradish
7-10 Tbsp Sugar

Directions

1
Grease a large pan with 1 teaspoon of oil. Place ##ham## slices smooth inside and fry until crispy on both sides, remove. Cut the rind off the ##bread##.
2
Dice bread. Take out the ham. Add 2 tablespoons of oil to the pan. Roast the bread cubes in it while turning them golden brown, season with salt and pepper and take them out. Cut the lower stalks off the watercress.
3
Wash the watercress and drain thoroughly. ##Spinach## wash and drain. Peel and finely chop the onion. Melt the fat in a pot. Fry the onion in it. Add watercress and spinach and fry briefly.
4
Add stock and ##cream##, bring to the boil and simmer for about 2 minutes. Add horseradish to the stock. Finely puree everything in the stock, season with salt, pepper and sugar. Foam the soup again with a hand blender.
5
Break the ham into large pieces, serve with the soup and sprinkle with croutons.