This is an easy and light soup, quickly prepared and delicious.
I made it often when I was a student and even now on a lazy evening or when it's cold.
- 1 l water
- 250 g cress or watercress
- 100 ml cream
- 2 cubes chicken stock cube
- salt & pepper
bring the water to a boil
add the stock cubes and cress (or watercress)
let it boil for a few minutes
turn off the heat, season with salt and pepper (white pepper is a tasty combination with the cress)
mix the soup
add the cream and mix
do not let the soup boil once the cream is added