Cress cream soup with prawns

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 2–3 Potatoes (approx. 250 g)
  • 1 Onion
  • 1 Garlic clove
  • 2 TABLESPOONS butter/margarine
  • 100 ml White wine
  • 2-3 TEASPOONS Vegetable broth
  • 2–3 Beds Cress
  • 150 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1-2 TABLESPOONS Lemon juice
  • 100 g North Sea crab meat

Directions

  1. 1

    Peel, wash and chop the potatoes. Peel and chop onion and garlic. Heat the fat in a saucepan. Brown onion and garlic in it. Steam the potatoes briefly. Deglaze everything with wine and 3⁄4 l water.

  2. 2

    Bring to the boil and stir in the stock. Cover and cook for about 15 minutes.

  3. 3

    Wash the cress and cut from the bed. Approx. 3⁄4 Stir the cress into the soup. Puree everything finely. Stir in 100 g cream. Season to taste with salt, pepper and lemon juice. Arrange the soup with the crab meat, the rest of the cream in streaks and the remaining cress.

Nutrition Facts

KCAL
260 kcal
CARBS
13 g
FATS
17 g
PROTEINS
8 g