Watercress Soup

Name: watercress Soup
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Dutch
Ingredients: 2 Eggs; 1 tablespoon olive oil; 1 shallot shredded; 200 g potato peeled and diced; 2 bags watercress a 75 g; 500 ml chicken bouillon from tablet; nutmeg

A tasty Dutch recipe. The starter contains the following ingredients: poultry, eggs, olive oil, shallot (shredded), potato (peeled and diced), watercress (a 75 g), chicken broth (from tablet) and nutmeg.

Ingredients

Kitchen Stuff

blender

Directions

Eggs in 8 min.
Hard cooking.
Heat oil in pan and fry shallot and potato for 3-5 minutes, but do not let it color.
Watercress 4 tufts for garnish.
Rest of watercress by mixing potato and letting it shrink all the time.
Bring in the broth, bring to the boil and simmer for 5 minutes.
Mix with bar blender until smooth, light-bound soup.
Season with salt, pepper and nutmeg.
Scissor eggs, peel and cut each into 4 parts.
Pour soup into bowls and put wedges of egg in the middle as a flower.
Slice a little nutmeg above egg and garnish with watercress.
Tasty with (Boulogne) baguette..

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Nutrition

240Calories

Sodium6% DV135mg

Fat22% DV14g

Protein22% DV11g

Carbs6% DV18g

Fiber8% DV2g

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