Cream of Watercress Soup

Rating: 3.40 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Rinse the watercress, drain well and pluck. Grind with a little bit of the vegetable soup in a kitchen blender to a puree.

Cut the root vegetables into fine cubes and sauté them in a saucepan with a little bit of butter, extinguish the mixture with white wine. When the liquid has reduced, add the vegetable soup. Add the bay leaf spice for flavor and the potatoes to bind the soup.

Finely whisk the soup mixture in a kitchen blender and strain through a fine sieve back into the saucepan. Mix the egg yolks with the whipped cream and add to the hot, not boiling soup for binding. Finally, whisk the watercress puree and a little cold butter into the soup. Season the soup with salt and freshly ground pepper to taste.


Tip: Stock up on high-quality spices – it pays off!

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