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Summary

Prep Time 20 mins
Total Time 20 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

Spring Cress Soup
Spring Cress Soup
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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.