This creamy soup is ever so quick to prepare and yet a wholesome first course or snack for lunch or dinner time. Light, fresh courgette and garden cress and the added cream are just in the right balance. Cress has a powerful hot aroma which complements the mild courgette. It is also rich in many vitamins. Blended with smooth cooking cream, the soup turns out a velvety green – and is so delicious.
450 g onions
500 g potatoes
50 ml olive oil extra vergine
3 cloves of garlic
400 ml vegetable stock
1.2 kg courgettes
freshly milled pepper
3 g nutmeg
1 pack garden cress for garnishing
Mild cooking cream brings out the flavour in this smooth soup and makes for a delicious starter or snack.
Peel onions and garlic and chop finely. Peel potatoes and dice. Wash and dry courgettes and cut in slices of 1 cm.
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.
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.
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.