Watercress soup with fromage frais

• 3 big potatoes
• ½ bundle of watercress
• 2 stalks of leek
• 1 turnip
• 3 x ‘petit suisse’ (fromage frais)
• 1 egg
• 4 tablespoons of milk
• 30g fat
• Salt – peppe

Directions

• Melt the fat matter in a soup kettle over a gentle heat. Add the white of the leek and the watercress. Let it simmer for about 10 minutes.
• Add 1 liter of water, and the turnip, potatoes, chopped into pieces, salt and pepper
• Let it simmer during 25 minutes.
• Mix the soup.
• Mix the egg with the milk and the fromage frais.
• Pour the soup over the mixture immediately before serving.

258 kcal - 9 g protein per portion