Cress soup
Ingredients for 4 portions
8 tablespoons of LAND-LEBEN soup pearls
6 floury potatoes
100 g cress (approx. 2 pots)
750 ml vegetable soup
250 ml whipping cream
1 onion
1 garlic clove
2 EL tablespoons of neutral oil
Salt, pepper
Preparing the cress soup with soup pearls
This makes cooking twice as much fun. First grow the cress with the help of your children. After just a few days, they can gather the cress and use it to make this wonderfully creamy soup.
Peel the potatoes and cut them into approx. 2x2cm pieces. Cut the cress just above the stem. Peel the onion and garlic, chop finely and fly in a bit of oil until they are translucent. Add the potatoes, deglaze with vegetable soup and simmer for approx. 20 minutes. Then add the cress and simmer for a further 5 minutes. Pour over the whipping cream, blend smoothly and season with salt and pepper. Serve with fresh cress and crunchy LAND-LEBEN soup pearls.
Recipe & image from Flora Fellner
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