Cress Soup with Croutons recipe
information
300 calories per serving
ingredients
2 boxes mustard cress
50 g (2 oz) butter
1 onion, finely chopped
1 tablespoon chopped chives
750 ml (1 1/4 pints) hot vegetable or chicken stock
salt and freshly milled white pepper
pinch of grated nutmeg
3 tablespoons dry white wine
2 egg yolks
150 ml (1/4 pint) single cream
2 slices bread
50 g (2 oz) butter
1 onion, finely chopped
1 tablespoon chopped chives
750 ml (1 1/4 pints) hot vegetable or chicken stock
salt and freshly milled white pepper
pinch of grated nutmeg
3 tablespoons dry white wine
2 egg yolks
150 ml (1/4 pint) single cream
2 slices bread
method
1. Snip off the cress with kitchen scissors, rinse it in a sieve and drain thoroughly. Keep 2 tablespoons of cress to one side, together with half the butter.
2. Melt the remaining butter in a saucepan and braise the on-
ion and cress for 2 minutes, stirring from time to time. Add the chives and stock and bring to the boil. Season the soup with salt, pepper and nutmeg.
3. Beat the white wine with the egg yolks and cream, then stir in 4 to 5 tablespoons of the hot soup. Remove the soup from the heat and stir in the egg and cream mixture. Reheat the soup but do not allow it to boil.
4. Dice the bread and fry it in the remaining butter until golden brown. Serve the soup garnished with the croutons and the remaining cress.
2. Melt the remaining butter in a saucepan and braise the on-
ion and cress for 2 minutes, stirring from time to time. Add the chives and stock and bring to the boil. Season the soup with salt, pepper and nutmeg.
3. Beat the white wine with the egg yolks and cream, then stir in 4 to 5 tablespoons of the hot soup. Remove the soup from the heat and stir in the egg and cream mixture. Reheat the soup but do not allow it to boil.
4. Dice the bread and fry it in the remaining butter until golden brown. Serve the soup garnished with the croutons and the remaining cress.
serving amount
serves 4
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