Spring Cress Soup

Summary

Ingredients

• 3 boxes cress
• 300 g potato (s)
• 2 tablespoon plant cream
• salt and pepper
• some nutmeg, rubbed off
• 500 ml vegetable stock
• 250 ml Cremefine for cooking
• 1 lime (s) or lemon, organic, juice and grated zest
• Salt and pepper, more colorful from the mill, optional

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Instructions

1. Cut off the cress, place in a colander, rinse and drain. Peel, wash and dice the potatoes.
2. Heat the plant cream in a saucepan, add the potato cubes and 2/3 of the cress and cook covered over low heat for approx. 5 -10 minutes. Season with salt, pepper and nutmeg. Add the stock and Cremefine and simmer for approx. 10 minutes until the potatoes are cooked.
3. Remove a ladle full of potato pieces and puree the rest in the broth with a magic wand. Put the potato pieces back into the soup, season with lime juice and zest, salt and pepper to taste.
4. Sprinkle with the rest of the cress and, if desired, serve grinded with colored pepper.