Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 boxes cress
- 1 small onion (s)
- 1 clove garlic
- 200 g celeriac
- 2 tablespoon butter
- 2 tablespoon flour
- 50 ml white wine
- 600 ml vegetable stock
- 200 ml cream
- Salt and pepper from the mill
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut off the cress and put something aside for decoration.
- Finely dice the onion, garlic and celeriac. Fry in hot butter, dust with flour and deglaze with white wine and stock. Let simmer for 20 minutes.
- Add the cream and cress. Puree and then bring to the boil again briefly. Season to taste with salt, pepper and nutmeg. Serve sprinkled with the rest of the cress.
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