Velvety Watercress Symphony
Ingrediënten
- 1 onion chopped
- 15 g butter
- 350 g watercress, roughly chopped
- 1 tablespoon plain flour
- 1.2 liters vegetable stock
- ¼ teaspoon grated nutmeg
- 50 ml single cream
- 2 eggs hard-boiled and finely chopped
- Salt and freshly ground black pepper
Instructies
- Sweat the chopped onion in the butter for 2 minutes.
- Add the watercress and cook, stirring with a wooden spoon, for a further 2 minutes.
- Stir in the flour.
- Remove from the heat and gradually blend in the vegetable stock.
- Return to the heat and bring to the boil, stirring.
- Season with salt, pepper, and nutmeg.
- Reduce the heat and simmer for 20 minutes.
- Blend or process to a purée and return to a clean pan.
- Stir in the single cream and reheat gently.
- Sprinkle the finely chopped eggs on top and serve the velvety watercress symphony.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this elegant watercress soup with a light and zesty Sauvignon Blanc or a Pinot Grigio. The wine's crisp acidity and citrus notes will complement the peppery undertones of the watercress, creating a harmonious and refreshing pairing.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 8 g | Protein: 6 g | Fat: 8 g | Fiber: 3 g | Sugar: 2 g
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