Inges Cress Soup

Summary

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

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Instructions

1. Cut off the cress and put something aside for decoration.
2. 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.
3. 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.