Creamy Watercress Soup with Croutons

Ingredients

• 1 bundle watercress
• 1 onion
• 2 tbsp butter
• 2 tbsp flour
• 500 ml vegetable broth
• 200 ml heavy cream (at least 30% fat)
• 1 egg yolk
• Salt
• Pepper (freshly ground)
• Lemon juice
• 2 slices country bread
• 2 tbsp plant oil

Instructions

1. 1.

   Wash and trim the watercress, setting a few leaves aside for garnish. Peel and finely dice the onion; sauté in hot butter in a pot until translucent, dust with flour, cook briefly to remove raw taste, then gradually add vegetable broth while stirring. Simmer a few minutes before adding the watercress.

2. 2.

   Blend the soup until smooth, stir in the cream, bring to a gentle boil, then remove from heat. Whisk a small amount of soup into the egg yolk, return to the pot, and season with salt, pepper, and lemon juice. Dice the bread and toast in oil in a skillet until golden. Serve the soup in bowls topped with croutons and fresh watercress leaves.