Creamy Cress Soup
Creamy Cress Soup - Fresh herbs add a special aroma.
Healthy, because
Even smarter
Nutritional values
The secondary plant substances from the cress dilute the blood or inhibit blood clotting. This helps to prevent the formation of clots that could trigger an infarction or stroke.
Basically cress is in season all year round. However, it is only available from March to September from outdoor cultivation. In the cold season there is only cress from the greenhouse.
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 284 mg | (7 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 onion
- 1 pc Celery root (7-8 oz)
- 1 garlic clove
- 1 Tbsp butter
- 2 Tbsps Pastry flour
- 1 splash dry white wine
- 20 ozs Vegetable broth (more, if needed)
- 6 ozs Heavy cream
- 2 bunches Cress
- 2 Tbsps Sour cream
- salt
- white peppers
- Nutmeg
Preparation steps
Peel and finely chop onion, celery root and garlic.
Heat butter in a saucepan. Add onion, celery and garlic and sauté briefly. Sprinkle with flour and stir until vegetables are coated. Add wine and broth. Simmer over low heat, stirring occasionally, about 20 minutes.
Meanwhile, use kitchen shears to cut cress from roots. Rinse and drain well. Set 2 tablespoons aside for garnish.
Add cress to soup and puree until smooth. Simmer a few minutes more or add additional broth until soup is desired consistency.
Stir in sour cream and season with salt, pepper and nutmeg. Ladle soup into bowls and serve garnished with reserved cress.
