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Watercress Velouté with Bacon
Watercress Velouté with Bacon

Watercress Velouté with Bacon

with leek, cream & homemade tomato-focaccia croutons

Wist je dat waterkers familie is van wasabi? Het geeft een fris-pittige smaak aan de velouté. Vergeet niet om een paar blaadjes apart te houden ter garnering!

Tags:
Extra Veggies
Allergens:
Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

Serving amount

1 piece

Garlic

½ piece

Onion

½ piece

Leek

100 g

Potatoes

2 slice

Bacon

10 g

Cress

1 piece

Focaccia with sundried tomato

75 milliliters

Cooking cream

Not included in your delivery

1 tablespoon

White wine vinegar

to taste

Extra virgin olive oil

½ tablespoon

[Plant-based] butter

½ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

1.5 tablespoon

Olive oil

Nutrition Values

Energy (kJ)3575 kJ
Calories855 kcal
Fat50 g
Saturated Fat19 g
Carbohydrate79 g
Sugar14 g
Dietary Fiber8.2 g
Protein20 g
Salt5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet with Baking Paper
Soup pan with lid
Tall-Sided Pan
Stick Blender

Cooking Steps

Voorbereiden
1

Verwarm de oven voor op 200 graden. Pers de knoflook of snijd fijn. Snijd de ui in halve ringen. Halveer de prei in de lengte en snijd in halve ringen. Schil de aardappelen en snijd in blokjes.

Tip: Wist je dat ui een bron van vitamine C is? Deze vitamine helpt het lichaam om, onder andere, ijzer beter uit voeding op te nemen.

Spek bakken
2

Haal de ontbijtspekplakjes los en leg ze op een bakplaat met bakpapier. Bak het ontbijtspek in 8 – 10 minuten krokant in de oven.

Koken
3

Verhit 1 el olijfolie per persoon in een soeppan met deksel op middelmatig vuur. Fruit de ui en knoflook 1 - 2 minuten. Voeg de aardappel en prei toe en bak 2 - 3 minuten. Blus af met 1 el wittewijnazijn en 250 ml water per persoon. Verkruimel 1/2 bouillonblokje per persoon boven de soep. Breng aan de kook en laat afgedekt 15 minuten koken.

Tip: Let jij op je zoutinname? Gebruik dan 1/4 bouillonblokje per persoon of gebruik natriumarme bouillon.

Croutons maken
4

Knip de waterkers van het plantje en hak grof. Snijd de focaccia in kleine blokjes van ongeveer 3 cm. Verhit ondertussen 1/2 el olijfolie per persoon in een koekenpan op middelhoog vuur en bak de focacciablokjes in 6 – 8 minuten rondom bruin, of tot de croutons mooi krokant zijn. Voeg eventueel wat extra olie toe als de croutons aanbakken. Breng op smaak met peper en zout.

Velouté maken
5

Voeg de waterkers toe aan de soep, maar houd enkele blaadjes over voor de garnering. Laat het geheel nog 5 minuten koken. Mix met een staafmixer tot een romige soep. Meng de kookroom en 1/2 el roomboter per persoon door de soep. Breng flink op smaak met peper en zout.

Serveren
6

Snijd of breek het spek in kleine stukjes. Serveer de soep in kommen of soepborden. Garneer met de croutons van focaccia, de spekstukjes en de overige waterkers. Voeg naar smaak extra vierge olijfolie toe.

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