in Soup Recipes

Cress soup

updated

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Ingredients for 4 servings:

  • 50 g onion(s)
  • 1 clove(s) garlic
  • 25 g butter
  • 125 ml dry white wine
  • 1 liter vegetable broth
  • 50 g sauce thickener (classic roux)
  • 2 boxes of cress (garden cress)
  • 6 tbsp parsley, flat
  • 75 g crème fraîche
  • 1 tsp lemon juice
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

No Easter without green soup

Finely dice the onions and garlic clove and sauté in the butter. Deglaze with the dry white wine and add the vegetable stock. Bring to a boil and simmer for 15 minutes. Thicken the soup with a traditional roux according to the package instructions. Add the leaves of 1 garden cress to the soup. Add the crème fraîche and purée the soup. Season with salt, pepper, and lemon juice. Garnish with 1 more garden cress.

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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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