Creamy Watercress Soup

Ingredients

• 2 shallots
• 30 g Butter
• 40 g flour
• 500 ml vegetable broth
• 4 quail eggs
• 100 ml soy cream
• 120 g watercress
• Salt
• Pepper
• 2 tbsp walnut oil

Instructions

1. 1.

   Peel and finely chop the shallots.

2. 2.

   Melt butter in a heavy pot and sauté the chopped shallots for 1 minute until translucent. Stir in flour and cook for another ~30 seconds to toast.

3. 3.

   Gradually pour in vegetable broth while stirring, bring to a boil. Reduce heat and simmer, stirring occasionally, for about 30 minutes.

4. 4.

   Meanwhile, pierce the quail eggs and hard-boil them in boiling water for approximately 4 minutes.

5. 5.

   Drain the eggs, shock in cold water, peel, halve, and separate yolks from whites.

6. 6.

   Sift the yolks through a fine sieve, finely chop the whites, and set aside to cool slightly.

7. 7.

   Add soy cream to the soup, simmer for another 10 minutes. Then strain the soup through a fine sieve into a new pot.

8. 8.

   While the soup simmers, trim the lower third of the watercress stems.

9. 9.

   Rinse the watercress, rinse again, drain thoroughly, and roughly chop.

10. 10.

    Add the chopped watercress to the soup and blend with an immersion blender until smooth. Bring the soup back to a boil briefly, then season with salt and pepper.

11. 11.

    Fill preheated glasses with the soup, distribute yolks and whites on top, drizzle each glass with walnut oil, and serve immediately.