• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Daisy's Kitchen

  • Home
  • Recipes
    • Breakfast and Brunch Recipes
      • Homemade Bread Recipes
      • Muffin Recipes
    • Drink Recipes
      • Cocktail Recipes
      • Coffee Recipes
      • Juice Recipes
      • Smoothie Recipes
    • Main Dish Recipes
      • Fish Recipes
      • Lasagna Recipes
    • Meat and Poultry Recipes
      • Meatloaf Recipes
    • Quick and Easy Desserts
      • Easy And Quick Cake Recipe
      • Homemade Cookie Recipes
    • Side Dish Recipes
      • Dips and Spreads
    • Soup Recipes
  • Featured Recipes
    • Cracker barrel meatloaf recipe
    • Vitamix Peanut Butter Recipe
    • Sitemap
  • Contact Form
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Email
    • Instagram
    • Pinterest
    • YouTube
You are here: Home / Recipes / Soup Recipes / Cream of Cress Soup Recipe

Cream of Cress Soup Recipe

Table of Contents

    • Weekend cooking
  • Cream of Cress Soup Recipes
    • Ingredients
    • Instructions
Jump to Recipe Print Recipe

Weekend cooking

Unless we are having friends to dinner, weekend cooking is usually a pretty relaxed affair in our place and tends to focus on “things I need to use up before they go bad”. This weekend, it resulted in two of my favourite dishes: Cream of Cress soup and Brie and Onion tart.

Cream of Cress Soup

I love making soup for so many reasons: it’s usually quick, full of good vitamins, makes you warm on a cold February day and is easy to bring to work for lunch. (I have really good Tupperware.) This one makes you feel particularly healthy, despite the cream…and the copious amounts of Parmesan I like to add…

Oh and best of all, I got to try out my new hand-held Braun blender which I bought at BHV this weekend – it worked like a DREAM. I might have to do a product review elsewhere.

Cream of Cress Soup Recipes
Print Recipe

Cream of Cress Soup Recipes

Today we will teach you how to make Cream of Cress Soup. this soup is very tasty.
Yum
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4
Calories: 500kcal

Ingredients

  • 1 bag of cress
  • 1 bag of spinach
  • half a small jar of crème fraîche (about a third of a cup)
  • 1 onion
  • 2 cloves of garlic
  • a few dollops of dry sherry
  • a tablespoon of butter
  • parmesan
  • handful of mushrooms (optional)
  • 1 cup chicken broth
  • 1/2 cup skim milk
  • lemon juice to taste

Instructions

  • Sauté the onions and chopped garlic in the butter. Once the onions are soft and the garlic is cooked, add a splash or two of sherry and let it nearly cook away. Add the washed spinach and cress, woody stems removed. Add half the broth, cover and raise the heat to steam. After a few minutes, when they are all limp and cooked, remove from heat. Use a hand-held blender or normal blender to zap into a smooth purée. Add the rest of the broth, the crème fraîche (or sour cream) and milk. Reheat, but do not boil. At this point, I usually throw a few handfuls of sliced mushrooms into the broth, but that's just me. If you order this soup in a Paris restaurant (soupe de cresson) it will not include fungi. Also, I'm not sure that the parmesan is usually found in this soup, but personally I love it. Taste the soup before serving and add freshly ground pepper and lemon juice to taste. If you used sour cream, lemon juice may not be necessary. It sort of livens up the taste a bit.
  • Some notes: I'm already cheating on this site, because this is not the soup as I made it last night. In fact, I used twice the garlic and onion and came up with a soup that was just a little too onion-y. So, ever resourceful, I pulled the frozen Cress Soup base that I had in my freezer from the last time I made too much and popped it in the pot. It was kind of interesting - I think I must have put some fresh basil in the soup last time. Anyway, it did the trick and turned it back into a lovely soup.
  • Another note: a great trick I learned from Marcella Hazan (author of Essentials of Classic Italian Cooking, a very good book) is to save your rinds of parmesan in the freezer and throw a bit into cream soups like this. It melts away the last bit of cheese that was too hard to grate and you can throw away the last soggy bit before you serve.
Cream of Cress Soup Recipe

About Daisy

I'm 41 years old. I love cooking. I like to make my guests and my family happy by making delicious food.

You Might Also Like

Pecan Butter Tart

Buttery Pecan Pie Tarts

Greek Chicken Recipe

Easy Delicious Greek Chicken Recipe

Absinthe Fizz Cocktail Recipe

Navy Bean Soup Recipe, Meal in a Pot

Navy Bean Soup Recipe, Meal in a Pot

Mexican Green Chile Chicken Soup

Delicious Mexican Green Chile Chicken Soup

Tiramisu Whoopie Pies Recipe

Tiramisu Whoopie Pies Recipe

Previous Post: « Austro-Hungarian Goulash Recipe
Next Post: Brie and Onion tart Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

dark chocolate dessert pizza with fresh fruit

With a teacher appreciation potluck at my daughter’s school coinciding with the season of Valentine’s Day, I decided to bring a sweet treat that was a little bit healthy and a little bit indulgent. This Dessert Pizza fit the bill, with a simple crust, cream cheese base, and fresh fruit topping. And of course, the chocolate chips…

Read More

Baked celery roots with mushrooms and gorgonzola (Canape)
RECIPES FOR ZUCCHINI SAUTE

Great recipes for zucchini side dishes are usually few and far between. However, my Italian Grandmother had more ways to make zucchini than I can even remember. They were really tasty concoctions too. She was just the best cook and the loveliest woman I have ever known. Zucchini is not really a universally loved vegetable…

Read More

Cucumber and Pineapple Smoothie Recipe

It is hard to find a way to cool down in summer days. We prepared this cucumber and pineapple smoothie recipe for you to use in order to prepare a cool drink for yourself that both cools you down and feeds you. Pineapple is well known for its fresh taste and the high amount of…

Read More

Barbecued Chinese Spareribs

These Chinese spareribs are tangy and delicious and a must taste food fare. This delectable secret recipe is worth stealing. But, I didn’t have to steal it. It was gladly given to me. There is simply nothing better than tender juicy spareribs. My taste buds are getting excited just remembering the great and succulent ribs…

Read More

Featured Posts

Candyland Recipe

Candyland Cake Recipe

Kunafa recipe

Kunafa Recipe – Delicious & easy

Lumpia-isda-recipe

Lumpia isda Recipe – Delicious And Easy

Artichoke with Olive Oil Recipe

Artichoke with Olive Oil Recipe – Yummy and Easy

Delicious lentil soup recipe

The Timeless Delicious Lentil Soup Recipe

Footer

My Favorites

Hoison Glazed Grilled Chicken Thighs Recipe
fig and nectarine cake
Recipe For Lemon Pie

Copyright © 2023 Daisy's Kitchen on the Foodie Pro Theme