April 23, 2017

Cress is only for on bread on in salat? So not true! Try this amazing spring soup full of mustardy cress flavour. Loved it from the first spoon to the last already the first time I tried it. End every time since!
Works with regular cress shoots, garden cress or water cress!


  • 2 tablespoons butter
  • 1 white onion
  • 1.5l chicken broth
  • 450g potatoes
  • 3 small boxes cress [or equivalent amount of garden / water cress]
  • 120ml cream
  • 4 branches parsley
  • small bunch chives
  • 1.5 tablespoons lemon juice
  • salt
  • pepper

_ peel potatoes and cut them into cubes
_ chop onion
_ melt butter in a large pan
_ sauté onions until translucent
_ add potato cubes and fry for another minute
_ add broth, cover and leave to simmer for about 20 minutes
_ once the potatoes are soft take the soup off the heat
_ remove parley stems and mince the leaves
_ mince chives
_ separate cress leaves from the roots
_ add cress to the soup and cream in a blender [or with a hand blender]

_ add lemon juice, cream, parsley and chives
_ season with salt and pepper

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