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Cress Soup À La Diana

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Cress Soup À La Diana

The perfect cress soup à la diana recipe with a picture and simple step-by-step instructions.

  • 50 g Butter
  • 50 g Potato starch
  • 1 liter Chicken broth
  • 4 bunch Fresh cress
  • 400 ml Mascarpone
  • 1 pinch Salt
  • 1 pinch Pepper
  1. For the cress soup, melt the butter, add the potato starch dissolved in water and cook gently for 2 minutes while stirring.
  1. Add some of the chicken stock and keep stirring until the sauce is a little thick. Add the briefly washed cress and let everything simmer for 20 minutes, stirring occasionally. Remove from the fire and let cool down to room temperature, then chop in a blender.
  1. Stir in the mascapone and season a little. Cover and let cool in the refrigerator. You can garnish the cold soup with a few cress leaves.
Dinner
European
cress soup à la diana

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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.

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