in Soup Recipes

Inge's cress soup

updated

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Ingredients for 4 servings:

  • 2 boxes of cress
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 200 g celeriac
  • 2 tbsp butter
  • 2 tbsp flour
  • 50 ml white wine
  • 600 ml vegetable stock
  • 200 ml cream
  • Salt and pepper from the mill
  • nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Trim the cress and set some aside for garnish. Finely dice the onion, garlic, and celeriac. Sauté in hot butter, dust with flour, and deglaze with white wine and stock. Simmer for 20 minutes. Add the cream and cress. Puree and then bring back to a boil briefly. Season with salt, pepper, and nutmeg. Sprinkle with the remaining cress and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Inge's cress soup

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