vineri, 26 august 2016

Brunnenkresse Suppe

Another German recipe from

1 bunch watercress (about 250 g), 1 bunch of parsley, 2 onions, 200 g potatoes, 3 tablespoons canola oil, 500ml vegetable stock, 300 g whipped cream, salt, pepper, lemon juice, 1/2 teaspoon cumin seeds, 1/2 tsp fennel seeds, 200g whole milk yogurt

Wash the watercress and parsley, dry shake and chop them. Peel the onions and potatoes. Dice the onions and the potatoes.
Heat the  oil and sauté onions and potato cubes in it, then pour in broth and cream. Simmer the soup for 15-20 minutes, add the watercress and parsley to the soup.
Let the soup simmer for about 5 minutes. Puree the soup and season with salt, pepper and a little lemon juice.
Finely crush the caraway and fennel seeds in a mortar. Mix the yoghurt with the spices and season with salt and pepper. Serve soup, garnish with some spice yoghurt.

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