Watercress with croutons

Name: Watercress with croutons
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 discs (à approx. 20 g) Toast; 2-3 Garlic cloves; 50 g Butter or margarine; 100 g Shallots; 1 collar (approx. 175 g) Watercress; 25 g Flour; 700 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 discs (à approx. 20 g) Toast
2-3 Garlic cloves
50 g Butter or margarine
100 g Shallots
1 collar (approx. 175 g) Watercress
25 g Flour
700 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Sugar

Directions

1
Dice bread. Peel garlic and chop finely. Heat 20 g fat in a frying pan, add bread cubes and roast in it at medium heat. Just before the end of the roasting time, add half of the garlic. Remove the croutons from the pan and set aside. Peel and finely chop the shallots. Wash the watercress, dab dry and chop finely.
2
Heat the remaining fat in a pan and sauté the shallots and garlic. Dust with flour, sweat and gradually deglaze with broth and cream, stirring constantly. Bring to the boil and add watercress. Bring to the boil again and season to taste with salt, pepper and sugar. Serve the soup in small bowls, sprinkle with some croutons. Add remaining croutons extra
3
/ F 20 / KH 16 g