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