Watercress Soup

Ingredients

• 1 bundle watercress
• 1 onion
• 2 tbsp butter
• 500 ml vegetable broth
• 200 g whipping cream
• 2 egg yolks
• Salt
• Pepper (freshly ground)
• Lemon juice
• 2 slices country bread

Instructions

1. 1.

   Wash, trim, and cut off thick stems of the watercress. Reserve a few leaves for garnish. Peel and finely dice the onion; sauté in 1 tbsp hot butter in a pot until translucent. Add the watercress, cook briefly, then pour in vegetable broth and simmer for several minutes.

2. 2.

   Blend the soup, stir in cream, bring to a boil once, then remove from heat.

3. 3.

   Whisk a small amount of soup with the egg yolks in a bowl; fold this mixture back into the pot and season with salt, pepper, and lemon juice.

4. 4.

   Remove seeds from the bread, cut into cubes, and toast them in the remaining butter in a pan until golden.

5. 5.

   Serve the soup in bowls, topping each with croutons and fresh watercress leaves.