The Cress Zucchini soup is a wonderful soup in spring when cress is ready to harvest. I find upland cress in my local supermarket and I used it for this German recipe.
Garden cress is a fast-growing, edible herb that is botanically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as garden pepper cress, pepper grass, pepperwort or poor man’s pepper. The cress soup is easy to make and tastes yummy with zucchini and parsley. Happy Cooking!
1 small onion
2 tbsp butter
2 tbsp flour
125 ml dry white wine (optional) or water
3/4 l vegetable broth (I use instant broth from Rapunzel, all natural without preservatives, Made in Switzerland)
1 bunch upland cress or garden cress
– chop onion and zucchini and sauté them both in butter; add flour and mix it thoroughly.
– add white wine, or vegetable broth; let it simmer for 10-15 minutes.
– cut off cress leaves with a scissor, chop them roughly with a knife, add them to the soup together with chopped parsley.
– add spices, lemon juice and cream or creme fraiche.
– puree with a stick mixer until all ingredients are mashed thoroughly.