John Myers
Contents
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Ingredients
- 50 g Butter
- 50 g Potato starch
- 1 L Chicken broth
- 4 bunch Fresh cress
- 400 ml Mascarpone
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- For the cress soup, melt the butter, add the potato starch dissolved in water and cook gently for 2 minutes while stirring.
- 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.
- 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.
Nutrition
Serving: 100gCalories: 110kcalCarbohydrates: 3.7gProtein: 1.2gFat: 10.1g
