Creamy Cress Soup

Ingredients

• 300 g Cress (cisson) (Whole bunch, keep a few leaves for garnish)
• 400 g Potatoes (Peeled and cut into fine dice)
• 200 ml Thick fresh cream (Preferably from Normandy)
• 40 g Unsalted butter (Cut into small cubes)
• 1 Shallot (Finely chopped)
• 1 Garlic clove (Thinly sliced)
• 1 l Water (Filtered water)
• 2 Bay leaves
• 1 pinch Nutmeg (Freshly grated)
• 2 pinches Coarse sea salt (Adjust to taste)
• to taste Freshly ground black pepper
• 30 g Garlic bread croutons (Small cubes, lightly toasted)

Instructions

1. Prepare the cress

   Trim the thick ends of the cress stems, then coarsely chop the rest into small strips.

   Time: PT5M

2. Mince the aromatics

   Peel the shallot and garlic clove, then finely chop them.

   Time: PT4M

3. Cut the potatoes

   Peel the potatoes and cut them into about 5 mm dice for quick cooking.

   Time: PT6M

4. Sweat the shallot and garlic

   In the pot, melt the butter over medium heat, add the shallot and garlic and let them soften without browning.

   Time: PT3M

   Temperature: medium

5. Add the cress, potatoes and aromatics

   Stir in the chopped cress, potato dice, bay leaves, the liter of water, salt and pepper. Mix quickly.

   Time: PT2M

6. Stew cooking

   Bring to a boil, then cover and simmer for 20 minutes until the potatoes are tender.

   Time: PT20M

   Temperature: 100°C

7. Finishing and blending

   Remove the bay leaves, add a pinch of freshly grated nutmeg then the fresh cream. Blend with an immersion blender until you obtain a smooth, velvety texture.

   Time: PT5M

8. Plating and serving

   Pour the soup into bowls, sprinkle with garlic croutons and garnish with the reserved cress leaves.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

22 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Cress (cisson): spinach, arugula, kale
• Instead of Potatoes: turnip, sweet potato
• Instead of Thick fresh cream: whole cream, sour cream
• Instead of Unsalted butter: margarine, olive oil
• Instead of Shallot: sweet onion, leek
• Instead of Garlic clove: garlic powder
• Instead of Water: vegetable broth
• Instead of Bay leaves: thyme
• Instead of Nutmeg: mace
• Instead of Coarse sea salt: fine salt
• Instead of Freshly ground black pepper: white pepper
• Instead of Garlic bread croutons: toasted nuts, crackers

Equipment Needed

• Saucepan (or large pot)
• Chef's knife
• Cutting board
• Measuring cup or glass
• Wooden spoon or ladle
• Immersion blender
• Nutmeg grater (optional)
• Serving bowl or soup tureen
• Plate for croutons (optional)

Critical Steps — Do Not Skip

• Cut and chop the cress while keeping some leaves for garnish.
• Sweat the shallot and garlic in butter without browning.
• Cook the potatoes and cress until tender.
• Incorporate the cream and blend to achieve a velvety texture.

Chef Tips from the Video

• Use thick fresh cream for a richer texture.
• Grate the nutmeg just before adding it for maximum aroma.
• Serve immediately so the croutons stay crunchy.

Troubleshooting

Storage

Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.

Freezer: Can be frozen for up to 2 months; thaw gently before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup a day ahead and gently reheat over low heat before serving.
• Croutons can be made ahead and stored in an airtight jar.