Recipe: Cress and shallot soup
Soups with aromatic herbs
April 04, 2012
I sowed garden cress in September, but the rain killed almost all young plants.
 I sowed it again during winter, and finally I had a lot of cress to harvest.
 With this harvest I decided to prepare a creamy soup with shallots.
You can add chicken or vegetable broth to have a more liquid soup.
Cress and shallot soup
Ingredients
Serves two:
1 shallot
2 potatoes
1 tbsp butter
1 cup cress
5-6 chives leaves
2 tbsp milk
3 tbsp grated Parmesan cheese
croutons
Directions
Finely slice the shallots and saute in butter.
Add potatoes, peeled and diced, and saute for a couple of minutes.
Pour 250 ml of water, salt, and cook 12-15 minutes until the potatoes are tender.
Remove from heat, add cress and coarsely chopped chives, parmesan cheese and milk, then puree with a blender.
Serve with croutons.
 One year ago:
French onion soup
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
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