Cress and buttermilk soup

Ingredients for 4 servings:

• 300 g potatoes, floury
• 300 g celeriac
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp butter
• 1 tbsp flour
• 800 ml vegetable stock
• 2 boxes of cress
• 200 ml buttermilk
• n. B. herbal salt
• n. B. Pepper, freshly ground
• 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

fine soup

Peel the onion, celeriac, potatoes, and garlic and dice everything. Sauté the vegetables in hot butter in a saucepan. Stir in the flour and deglaze with the stock. Stir occasionally and simmer for 20-25 minutes. Trim the cress with scissors, rinse, and drain. Set one box aside for garnishing. Purée the soup finely. Remove from the heat and pour in the buttermilk. Add the second box of cress to the soup. Season with salt, nutmeg, and pepper. Serve the soup and sprinkle with the remaining cress. Tip: Garnish the soup with a dollop of cream, croutons, and cress.