Courgette Cream Soup with Garden Cress

Name: Courgette Cream Soup with Garden Cress
Total time: 30 min
Ingredients: 80 g Oldenburger Chef's Cooking Cream 20% fat, UHT, 1kg; 45 g onions; 50 g potatoes; 5 ml olive oil extra vergine; 0.3 cloves of garlic; 40 ml vegetable stock; 0.12 kg courgettes sea salt freshly milled pepper; 0.3 g nutmeg; 0.1 pck. garden cress for garnishing

Source: https://www.oldenburger-professional.com/rcp_recipe/courgette-cream-soup-with-garden-cress

Total time

30 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
800	g	Oldenburger Cooking Cream, 20% fat
450	g	onions
500	g	potatoes
50	ml	olive oil extra vergine
3		cloves of garlic
400	ml	vegetable stock
1.2	kg	courgettes sea salt freshly milled pepper
3	g	nutmeg
1	pck.	garden cress for garnishing

Preparation

Peel onions and garlic and chop finely. Peel potatoes and dice. Wash and dry courgettes and cut in slices of 1 cm.

The Vegetables

In a large pan, heat the olive oil. Add onions and potatoes and saute. Add vegetable stock and bring to the boil. Leave to simmer for another 15 minutes on low heat. Add the courgette slices and boil for another 5 minutes.

The Soup

Add the Oldenburger Cooking Cream to the soup and pureé, until really smooth. Then add sea salt, pepper and nutmeg.

The Final Touch

Pour the soup into a soup dish, sprinkle some cress on top and serve piping hot.

Tips from Chefs to Chefs

01. Adding Cream to a vegetable soup greatly enhances the flavour as well as giving a smooth and shiny finish. The sauce should be kept at a warm temperature, however, as cooling will result in a fine skin forming which looks less pleasant.

02. Cooking cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour enhancer.