Cress Soup with Cream
2 servings
30 minutes
Watercress soup with cream is a refined dish of Chinese cuisine that harmoniously combines tenderness and freshness. Watercress, with its mild spiciness, imparts a subtle herbal aroma to the soup, while the cream adds a silky texture. Historically, such soups were popular among Chinese aristocrats who appreciated delicate vegetable flavors. This soup stands out with its vibrant green color and lightness, making it an ideal choice for a spring or summer dinner. Serving it with scallions adds a touch of fresh sharpness. It is especially good as a light first course accompanying the main dish of a Chinese meal or as a standalone treat that offers a sense of lightness and freshness.
1
Lightly whip the cream, cover with plastic wrap, and refrigerate.
- Cream: 4 tablespoons
2
Melt butter in a pan and add finely chopped garlic. Sauté for 1-2 minutes until soft. Stir. Pour in broth and milk. Add spices to taste and cook for 1-2 minutes until it starts to boil. Take the watercress leaves and chop them finely.
- Butter: 1 teaspoon
- Garlic: 1 clove
- Vegetable broth: 300 ml
- Milk: 120 ml
- Salt: to taste
- Ground black pepper: to taste
- Watercress: 200 g
3
Add watercress and parsley to the soup. Boil for 1 minute, no more. If boiled longer, the watercress leaves will lose their color. Pour the soup into a blender and blend. Serve in soup bowls, garnished with cream and chives. Serve.
- Watercress: 200 g
- Parsley: 1 bunch
- Cream: 4 tablespoons
- Chives: to taste