in Soup Recipes

Shallot and cress soup

updated

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Ingredients for 4 servings:

  • 2 shallots
  • 1 piece(s) butter
  • 750 ml chicken broth
  • 1 potato(s)
  • 300 g cress
  • 3 tbsp lemon juice
  • 80 ml cream
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Finely chop the shallots and fry them in butter in a large pot. Pour in the chicken stock. Peel and chop the potatoes, then add them to the pot along with the cress and let the soup simmer gently for 25 minutes. Then add the lemon juice and cream and season with salt and pepper. Simmer for another 5 minutes and then serve.

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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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