Friday, February 3, 2012

Jeremie's Cress Soup

Jeremie's Cress Soup

The texture of this soup is lovely - soft and velvety it makes a sophisticated change to bog standard vegetable soup. It is surprisingly flavoursome and would be great as a dinner party starter.  You could just swirl the cream in at the end to make it look rather glam.

500 g cress
500 g potatoes
20 g butter
1 small onion
1.5 l chicken stock
10 cl single cream

1 Peel and roughly cut the pototoes
2 Slice the onion
3 Wash the cress and take off thick stalks
4 Melt the butter in a saucepan
5 Add the oinion and the cress to the butter and cook on low heat for 5 minutes until soft.
6 Add the stock, potatoes, pepper and bring to the boil then cook on a low heat for 30 minutes.
7 Blend in blender until smooth, add the cream and blend again.
8 Season to taste

Thanks to Jeremie, lovely frenchie living in London but loving the south of France, for this recipe and I would suggest a chilled bottle of Jones Blanc to go with it - yum!