Garden Cress Soup Recipes

GARDEN CRESS SOUP

Steps:

• Peel the onion, celery root, potatoes and garlic and chop everything into small pieces. Sauté prepared vegetables together in a pot in melted butter until translucent. Whisk in the flour and gradually pour in the broth, whisking constantly. Simmer for about 20 minutes, stirring occasionally.
• Trim the cress, rinse in a colander and drain well. Set aside about 1 handful for garnish and coarsely chop the rest.
• Puree the soup finely and simmer a little longer or add more broth to adjust consistency. Remove from the heat, stir in the buttermilk and chopped cress and season with salt and pepper.
• Pour the soup in bowls and serve garnished with the remaining cress.

WATERCRESS SOUP

Steps:

• Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.
• Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.