Cress – Potato Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 medium potato (s)
- 3 small onion (s)
- some olive oil
- 1 liter vegetable stock
- 0.5 ½ lemon (n)
- a bit salt
- some cayenne pepper
- 200 g cress
- Croutons
- cream
Print Recipe
Pin Recipe Instructions
- Sauté the onions, finely chopped, in olive oil (in a saucepan large enough for the soup). Then add the broth. Now add the potatoes (peeled and diced) and simmer covered for about 20 to 25 minutes.
- Now add about two thirds of the cress and puree the soup. Squeeze half a lemon and add the juice. Season with salt and cayenne pepper and add the rest of the cress. Serve with croutons and / or cream.
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