Soups
Watercress Soup with Sour Cream and Croutons
This watercress soup from Roman Paulus is light, fresh and full of flavour. A vegetable stock with potato, cream and plenty of fresh watercress forms the base. Serve it with bread croutons or perhaps a poached egg.
Prep: 1 h
Servings: 4
Energy: 63 kcal per serving
Method
01.
Heat the olive oil in a pot and fry the onion cut into smaller pieces, the finely chopped garlic and the celery cut into pieces. Season with salt and pepper, add the raw potatoes cut into cubes, pour …
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