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Creamy Cress Soup
A velvety soup of cress (cisson) and potatoes, spiced with a pinch of nutmeg and enriched with fresh cream. Ideal for winter evenings, this Norman recipe combines the freshness of cress with the smoothness of cream, served with garlic croutons.
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Critical Success Points
- • 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.
Safety Warnings
- • Use the knife carefully when cutting the cress and potatoes.
- • Watch the pot during boiling to avoid overflow.
- • When using the immersion blender, always keep the blade submerged in the liquid to avoid splashing hot soup.
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