Watercress Soup with Sour Cream

Ingredients

• 200 g watercress
• 1 onion
• 1 Garlic clove
• 3 tbsp butter
• 3 tbsp Flour
• a splash white wine
• 600 ml Vegetable Broth
• 1 yellow bell pepper
• 150 ml Heavy Cream
• 4 tbsp Sour cream
• Salt
• pepper (from grinder)
• nutmeg
• colorful pepper (very finely crushed)

Instructions

1. 1.

   Wash, rinse, and pat dry the watercress. Set aside a few leaves for garnish. Peel and finely chop the onion and garlic. Sauté in hot butter, then dust with flour. Stir in white wine and broth, letting it simmer gently for about 20 minutes.

2. 2.

   Wash, halve, deseed, and slice the bell pepper into strips. Distribute over four bowls. Whip the heavy cream to a semi‑firm consistency. Add the watercress to the soup and blend until smooth. If the soup is too thick, add more broth; if too thin, reduce further. Fold in the whipped cream and season with salt, pepper, and nutmeg. Pour over the peppers, top each with a dollop of sour cream, sprinkle colorful pepper, and serve garnished with watercress.