Watercress Soup

For the watercress soup, peel the young onion, wash and cut into rings. Peel potatoes, wash and cut into small pieces. Peel apple, (if organic apple is not necessary) quarter, remove the core and dice.

Heat butter in a soup pot and sauté young onion and potatoes in it. Pour in vegetable stock, add apple pieces and bring to the boil. Cover and simmer on low heat for 15 minutes.

Meanwhile, select watercress, cut off the coarse stems, wash thoroughly, pat dry. Set aside a few leaves for garnish and chop the rest.

Remove the soup from the heat, stir in the whipping cream and watercress and puree finely. Bring the watercress soup to the boil again (only very briefly, otherwise the watercress loses its vitamins and the beautiful green).

Season to taste with herb salt and pepper. Peel and chop the hard-boiled eggs. Spread the creamy watercress soup in warmed bowls or plates, place the cut eggs on top, garnish with watercress leaves and serve.

Preparation Tip:

Watercress soup is a real vitamin dispenser. It tastes great with soft and also hard-boiled eggs. During pregnancy, watercress should not be eaten.

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