John Myers
Cress Cream Soup
The perfect cress cream soup recipe with a picture and simple step-by-step instructions.
- 300 g Potatoes
- 1 Onion
- 1 Clove of garlic
- 2 tbsp Clarified butter
- 100 ml White wine
- 3 tsp Vegetable broth
- 0,75 liter Water
- 3 Flower beds Cress
- 150 ml Whipped cream
- Salt and pepper
- Peel and wash the potatoes and cut into small cubes. Peel onion and garlic and chop finely. Heat the clarified butter in a saucepan, sauté the onions and garlic until translucent. Briefly steam the potatoes. Deglaze everything with the wine and the water.
- Bring to the boil and stir in the broth. Cover and simmer for about 20 minutes.
- Wash the cress and cut it from the bed, reserve the rest for decoration. Now stir the cress into the soup and puree everything. Stir in 150 ml of cream. Season to taste with salt and pepper.
- Pour some cream into the cup, add some cream to the soup and draw a pattern with a number pick or fork. Now add some of the rest of the cress to the soup as a decoration. Finished.
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