{"id":1678,"date":"2017-07-14T22:23:36","date_gmt":"2017-07-14T20:23:36","guid":{"rendered":"http:\/\/p503576.mittwaldserver.info\/?p=1678"},"modified":"2019-03-02T22:28:19","modified_gmt":"2019-03-02T21:28:19","slug":"watercress-soup","status":"publish","type":"post","link":"https:\/\/christianjuergens.de\/en\/watercress-soup\/","title":{"rendered":"WATERCRESS SOUP"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;3.0.47&#8243; custom_padding=&#8221;0px|0px|0px|0px&#8221;][et_pb_row use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;2&#8243; custom_padding=&#8221;2px|0px|0px|0px&#8221; parallax_method_1=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/01_Vitamix_C.-J\u00fcrgens_Brunnenkressesuppe_1.jpg&#8221; _builder_version=&#8221;3.0.74&#8243; animation_style=&#8221;slide&#8221; animation_direction=&#8221;left&#8221; animation_duration=&#8221;500ms&#8221; animation_intensity_slide=&#8221;10%&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<p><em>Recipe creation for the Vitamix Professional Series 750<\/em><br \/><strong>Preparation:<\/strong>\u00a013 minutes;\u00a0<strong>Yields:<\/strong>\u00a0800\u00a0ml<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<h5><strong>Watercress soup<\/strong><\/h5>\n<p>Ingredients<\/p>\n<p>&#8211; \u00bd shallot<br \/>&#8211; 30 g leek, white part, cleaned<br \/>&#8211; 80 g butter<br \/>&#8211; 200 ml strong poultry stock<br \/>&#8211; 1 thin slice of a clove of garlic<br \/>&#8211; 100 ml dry white wine<br \/>&#8211; 60 ml Noilly Prat<br \/>&#8211; 100 g whipped cream<br \/>&#8211; 50 g cream double<br \/>&#8211; 1 tbsp cr\u00e8me fra\u00eeche<br \/>&#8211; 160 g watercress, washed, cleaned<br \/>&#8211; 1 pinch of cayenne pepper<br \/>&#8211; Freshly grated nutmeg<br \/>&#8211; Lemon juice<br \/>&#8211; Salt<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<h3>\u00a0<\/h3>\n<h3>\u00a0<\/h3>\n<h5>Preparation<\/h5>\n<ol>\n<li>Put all ingredients except watercress, nutmeg, lemon juice and salt into the Vitamix container and close the lid.<\/li>\n<li>Turn the controller to level 10. Mix for 5 minutes.<\/li>\n<li>Add watercress and mix again for 45 seconds.<\/li>\n<li>Season to taste with nutmeg, lemon juice and salt.<\/li>\n<li>Serve immediately.<\/li>\n<\/ol>\n<p>[\/et_pb_text][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/01_Vitamix_C.-J\u00fcrgens_Brunnenkressesuppe_2-Auswahl.jpg&#8221; _builder_version=&#8221;3.0.74&#8243; animation_style=&#8221;slide&#8221; animation_direction=&#8221;left&#8221; animation_duration=&#8221;500ms&#8221; animation_intensity_slide=&#8221;10%&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding=&#8221;0px|0px|7px|0px&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<h5><strong>Quail eggs<br \/><\/strong>Ingredients<\/h5>\n<ul>\n<li>3-4 tbsp champagne vinegar<\/li>\n<li>4 very fresh quail eggs<\/li>\n<li>Flour<\/li>\n<li>1 egg<\/li>\n<li>Mie de pain (fresh bread crumbs without crust)<\/li>\n<li>Germ oil for frying<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<h5><strong>\u00a0<\/strong><\/h5>\n<h5>Preparation<\/h5>\n<ol>\n<li>Boil about 500 ml of water in a saut\u00e9 pan with the vinegar. Beat the quail eggs individually into a soup ladle or cup. Stir with a wooden spoon in the vinegar water until a small whirlpool is formed. Let the eggs slide in there and poach in 2 \u00bc minutes until soft as wax.<\/li>\n<li>Take out the quail eggs, rinse briefly, dab dry and bread with flour, whisked egg and Mie de pain.<\/li>\n<li>Fry the quail eggs very briefly in the 170 \u00b0C hot germ oil until golden yellow, the egg yolk should remain liquid.<\/li>\n<li>Grease the eggs on kitchen paper.<\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding=&#8221;27px|0px|0px|0px&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<h5><strong>Salmon<br \/><\/strong>Ingredients<\/h5>\n<ul>\n<li>4 pieces of wild salmon fillet of 50 g each<\/li>\n<li>Butter to grease<\/li>\n<li>Salt<\/li>\n<li>Young watercress<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<p>&nbsp;<\/p>\n<h5>Preparation<\/h5>\n<ol>\n<li>Place the salmon side by side on a buttered plate, cover with cling film and bring to room temperature.<\/li>\n<li>Preheat oven to 70-75 \u00b0C, then cook salmon for 6-8 minutes until glassy.<\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding=&#8221;0px|0px|0px|0px&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_blurb _builder_version=&#8221;3.0.74&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][\/et_pb_blurb][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<h5><strong>Serving<\/strong><\/h5>\n<p>Lightly salt the poached salmon, place in four preheated soup plates and pour the soup on top. Place the fried quail eggs on the salmon and garnish with young watercress.<\/p>\n<h5><strong>Nutritional information<\/strong><\/h5>\n<p>Per portion: Calories: 180, Total fat content: 12 g, Saturated fatty acids: 2 g, Cholesterol: 150 mg, Sodium: 580 mg, Total carbohydrates: 3 g, Dietary fiber: 0 g, Sugar: 0 g, Protein: 14 g<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding=&#8221;0px|0px|0px|0px&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_divider show_divider=&#8221;off&#8221; height=&#8221;15&#8243; disabled_on=&#8221;on|on|off&#8221; _builder_version=&#8221;3.2&#8243;][\/et_pb_divider][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;]<\/p>\n<h3>\u00a0<\/h3>\n<p style=\"text-align: right;\">Text source: Christian J\u00fcrgens<br \/>Image source:\u00a0Vitamix<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;3.0.47&#8243; custom_padding=&#8221;0px|0px|0px|0px&#8221;][et_pb_row use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;2&#8243; custom_padding=&#8221;2px|0px|0px|0px&#8221; parallax_method_1=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/01_Vitamix_C.-J\u00fcrgens_Brunnenkressesuppe_1.jpg&#8221; _builder_version=&#8221;3.0.74&#8243; animation_style=&#8221;slide&#8221; animation_direction=&#8221;left&#8221; animation_duration=&#8221;500ms&#8221; animation_intensity_slide=&#8221;10%&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;] Recipe creation for the Vitamix Professional Series 750Preparation:\u00a013 minutes;\u00a0Yields:\u00a0800\u00a0ml [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;] Watercress soup Ingredients [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<header class=\"entry-header\"><h2 class=\"entry-title\">STECKERLFISCH IN DER KARTOFFEL MIT KR\u00c4UTERQUARK VON CHRISTIAN J\u00dcRGENS<\/h2><\/header><div class=\"entry-content\"><h2>\u00a0<a href=\"http:\/\/cj-magazin.de\/wp-content\/uploads\/2015\/09\/image1.jpg\"><img class=\"size-medium wp-image-619\" src=\"http:\/\/cj-magazin.de\/wp-content\/uploads\/2015\/09\/image1-500x375.jpg\" alt=\"Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens\" width=\"500\" height=\"375\" \/><\/a><\/h2><p class=\"wp-caption-text\">Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<\/p><p><strong>Zutaten<\/strong><\/p><p><strong>F\u00fcr den Kr\u00e4uterquark<\/strong><br \/> \u2013 2 EL Quark, 20%<br \/> \u2013 1 TL Schmand<br \/> \u2013 1 TL Cr\u00e8me fra\u00eeche<br \/> \u2013 Salz<br \/> \u2013 wei\u00dfer Pfeffer aus der M\u00fchle<br \/> \u2013 Cayennepfeffer<br \/> \u2013 1 Prise Zucker<br \/> \u2013 Zitronensaft<br \/> \u2013 \u00bd TL feine Schnittlauchr\u00f6llchen<br \/> \u2013 \u00bd TL fein gehackte feine Petersilie<br \/> \u2013 1 Msp. fein gehackter Thymian<\/p><div id=\"attachment_627\" class=\"wp-caption alignnone\"><p><a href=\"http:\/\/cj-magazin.de\/wp-content\/uploads\/2015\/09\/image9.jpg\"><img class=\"size-medium wp-image-627\" src=\"http:\/\/cj-magazin.de\/wp-content\/uploads\/2015\/09\/image9-500x375.jpg\" alt=\"Zutaten Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens\" width=\"500\" height=\"375\" \/><\/a><\/p><p class=\"wp-caption-text\">Zutaten Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<\/p><\/div><p><strong>F\u00fcr den Steckerlfisch<\/strong><br \/> \u2013 4 Sardinenfilets, entgr\u00e4tet<br \/> \u2013 \u00bc TL fein gehackter Knoblauch<br \/> \u2013 2 TL Oliven\u00f6l<\/p><p><strong>F\u00fcr die Kartoffeln<\/strong><br \/> \u2013 2 kleine Pellkartoffeln, frisch gekocht<br \/> \u2013 Paprika edels\u00fc\u00df<br \/> \u2013 Paprika rosenscharf<br \/> \u2013 Cayennepfeffer<br \/> \u2013 Salz<br \/> \u2013 wei\u00dfer Pfeffer aus der M\u00fchle<\/p><p><strong>Au\u00dferdem<\/strong><br \/> \u2013 Keim\u00f6l zum Braten<br \/> \u2013 Zitronensaft<br \/> \u2013 Petersilie<br \/> \u2013 Kr\u00e4uter und Blumen zum Garnieren<\/p><p><strong>Und so wird\u2019s gemacht:<\/strong><br \/> <iframe src=\"https:\/\/www.youtube.com\/embed\/_x7cFJqqL78?feature=oembed\" width=\"500\" height=\"281\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/p><p>Zubereitung Video Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<\/p><p><strong>Zubereitung<\/strong><\/p><p>Quark mit Schmand und Cr\u00e8me fra\u00eeche verr\u00fchren und mit den restlichen Zutaten f\u00fcr den Kr\u00e4uterquark abschmecken. F\u00fcllen Sie ihn in einen Spritzbeutel mit glatter T\u00fclle.<\/p><p>Die Sardinenfilets absp\u00fclen und trockentupfen. Marinieren Sie sie in mit Knoblauch verr\u00fchrtem \u00d6l.<\/p><p>Die Pellkartoffeln werden quer halbiert und an den unteren Enden abgeschnitten, damit sie stehen. Die Schnittfl\u00e4chen werden mit Paprika, Cayennepfeffer, Salz und Pfeffer bestreut. Br\u00e4unen Sie die Kartoffeln unter dem Grill oder im Backofen bei starker Oberhitze unter mehrmaligem Wenden goldbraun.<\/p><p>Die Sardinenfilets werden der L\u00e4nge nach auf Holzspie\u00dfe gesteckt und in wenig \u00d6l auf der Hautseite goldbraun gebraten, kurz gewendet und herausgenommen. Salzen und Pfeffern Sie die Filets, betr\u00e4ufeln sie mit Zitronensaft und bestreuen sie mit Petersilie.<\/p><p>Die Kartoffeln werden auf vier kleine Teller gesetzt und eine Haube aus Kr\u00e4uterquark darauf gespritzt. Die Steckerlfische werden in die Kartoffel gesteckt und mit Kr\u00e4utern und Blumen ausgarniert.<\/p><p>\u00a0<\/p><p>Text-Quelle: Christian J\u00fcrgens<br \/> Bild-Quelle: Christian J\u00fcrgens<\/p><p>Bilder von oben nach unten<br \/> Titel- und Beitragsbild Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<br \/> Zutaten Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgen<br \/> Video Steckerlfisch in der Kartoffel \/ Quelle Christian J\u00fcrgens<\/p><\/div>","_et_gb_content_width":"","footnotes":""},"categories":[15,18],"tags":[],"class_list":["post-1678","post","type-post","status-publish","format-standard","hentry","category-recipes","category-recipes-for-the-mixer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>WATERCRESS SOUP - Christian J\u00fcrgens<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/christianjuergens.de\/en\/watercress-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"WATERCRESS SOUP - Christian J\u00fcrgens\" \/>\n<meta property=\"og:description\" content=\"[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;3.0.47&#8243; custom_padding=&#8221;0px|0px|0px|0px&#8221;][et_pb_row use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;2&#8243; custom_padding=&#8221;2px|0px|0px|0px&#8221; parallax_method_1=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_image src=&#8221;https:\/\/christianjuergens.de\/wp-content\/uploads\/01_Vitamix_C.-J\u00fcrgens_Brunnenkressesuppe_1.jpg&#8221; _builder_version=&#8221;3.0.74&#8243; animation_style=&#8221;slide&#8221; animation_direction=&#8221;left&#8221; animation_duration=&#8221;500ms&#8221; animation_intensity_slide=&#8221;10%&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;] Recipe creation for the Vitamix Professional Series 750Preparation:\u00a013 minutes;\u00a0Yields:\u00a0800\u00a0ml [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;row&#8221; _builder_version=&#8221;3.0.47&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;3.0.47&#8243;][et_pb_text _builder_version=&#8221;3.19.18&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; border_style=&#8221;solid&#8221;] Watercress soup Ingredients [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/christianjuergens.de\/en\/watercress-soup\/\" \/>\n<meta property=\"og:site_name\" content=\"Christian J\u00fcrgens\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/christianjuergens.de\" \/>\n<meta property=\"article:published_time\" content=\"2017-07-14T20:23:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-03-02T21:28:19+00:00\" \/>\n<meta name=\"author\" content=\"admin_cj\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin_cj\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/christianjuergens.de\/en\/watercress-soup\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/christianjuergens.de\/en\/watercress-soup\/\"},\"author\":{\"name\":\"admin_cj\",\"@id\":\"https:\/\/christianjuergens.de\/#\/schema\/person\/dc5657c0b9cca21977126626e31b37ab\"},\"headline\":\"WATERCRESS SOUP\",\"datePublished\":\"2017-07-14T20:23:36+00:00\",\"dateModified\":\"2019-03-02T21:28:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/christianjuergens.de\/en\/watercress-soup\/\"},\"wordCount\":909,\"publisher\":{\"@id\":\"https:\/\/christianjuergens.de\/#organization\"},\"articleSection\":[\"Recipes\",\"Recipes for the mixer\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/christianjuergens.de\/en\/watercress-soup\/\",\"url\":\"https:\/\/christianjuergens.de\/en\/watercress-soup\/\",\"name\":\"WATERCRESS SOUP - 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