CRESS SOUP
2 tablespoons butter
1 white onion
1.5 l broth
450 g potatoes
3 cups cress
[or similar amount garden or river cress]
120 ml cream
4 stems parsley
small bunch chives
1.5 tablespoons lemon juice
salt
pepper
_ peel and dice potatoes
_ finely dice onions
_ melt butter in a large pot _ sauté onions
_ add potato cubes and fry briefly
_ deglaze with broth
_ cover and simmer for 20 minutes [until potatoes are soft]
_ remove soup from heat
_ finely chop parley and chives
_ cut roods from cress and add to soup
_ puree soup
_ stir in lemon juice, cream, parley and chives
_ season to taste with salt and pepper
KRESSESUPPE
2 Esslöffel Butter
1 weiße Zwiebel
1.5 l Brühe
450 g Erdäpfel
3 Tassen Kresse
[oder vergleichbare Menge
Garten- / Bachkresse]
120 ml Schlagsahne
4 Stiele Petersilie
kleiner Bund Schnittlauch
1.5 Esslöffel Zitronensaft
Salz
Pfeffer
