I already told you about cress previously, that rarely-used mustard tasting salad. The cream soup of today is a perfect way to introduce that vegetable to oneself’s diet. Very simple to cool, it will introduce you to cress in a soft and generous way.

Prep time: 15 minutes
Cooking time: 30 minutes

Ingredients (2 people):
– 1 bunch of cress
– 3 big potatoes
– 1 or 2 fresh onions
– 2 tablespoons crème fraîche
– 1 chicken bouillon cube
– water
– 1 small handful of walnuts
– a few slices of goat’s cheese log
– salt, pepper

Start with the onions: mince them and put them in a bowl.

Then, peel the potatoes and cut them in small dices. Put a saucepan on medium fire, add a nice amount of olive oil and butter. Sprinkle with salt once it bubbles, mix and throw in the onions. Let it cook 2 to 3 minutes and keep on stirring all along. Then, turn the heat up and add the potatoes to the pan.

During that time, wash and cut the cress’ bunch, removing the biggest branches from it. Add it to the pan as well, keep on cooking with high heat in order to reduce the load and color your vegetables a little.

After 5 to 6 minutes, cover the veggies with water and add the chicken broth. Let the fire to high heat until the water is boiling, then lower the temperature a little bit so that it doesn’t boil too much. Let it cook without a lid for 20 to 25 minutes.

Check that the potatoes are cooked by trying to mash them against the side of the pan with a spoon. When you are able to do so, blend the vegetables with a hand blender. Add the crème fraîche, salt and pepper and mix again.

Put the soup back on a low fire, and put a frying pan on a low fire. Throw in the walnuts, crushed. Stir it on the fire a few minutes, remove once it starts to colour.

Serve the cream soup in bowl, add a slice of goat’s cheese log on top of it, as well as some of the walnuts. Savour immediately.

Also published on Medium.

This post is also available in: French