Cream cheese soup with watercress

Name: cream cheese soup with watercress
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 vegetable stock tablets; 8 slices brown casino bread; 3 shallots; 3 tablespoons butter or margarine; 1 bag watercress Organic 75 g; 300 g fresh cream cheese; 4 great tomatoes; 6 tablespoons tomato Tapenade pot of 140 g

A tasty recipe. The vegetarian main course contains the following ingredients: vegetable stock tablets, brown cheese bread, shallots, butter or margarine, watercress (AH Organic 75 g), fresh cream cheese, tomatoes and tomato tapenade (pot of 140 g).

Ingredients

Kitchen Stuff

food processor

Directions

Broth preparation of tablets and 8 dl of water.
Toasting bread.
Chop and finely chop the shallots.
Heat butter in a soup pot and fry shallots for about 2 minutes.
Keep a few twigs of watercress aside for garnishing.
Add leftover to shallots and fry approx.
2 minutes.
Add a little stock to the watercress mixture and purée in a food processor.
Add the water-puree to the broth and let it boil gently.
Cut cream cheese into small pieces and add to soup.
Stir until cream cheese is well mixed with soup.
Wash tomatoes and cut into slices.
Cut bread into triangles, spread with tapenade and invest with slices of tomato.
Soup garnish with sprig of watercress and serve with tomato toast..

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Nutrition

535Calories

Sodium0% DV1.465mg

Fat55% DV36g

Protein30% DV15g

Carbs13% DV39g

Fiber16% DV4g

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