Cress soup with prawns

Name: Cress soup with prawns
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g Potatoes; 1/2 stalk of celery; 1 small onion; 1/2–1 Bed of garden cress; 1 TABLESPOON Oil; 300 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 5 TABLESPOONS cooking cream (7 % fat); 2 TABLESPOONS North Sea crab meat

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g Potatoes
1/2 stalk of celery
1 small onion
1/2–1 Bed of garden cress
1 TABLESPOON Oil
300 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
5 TABLESPOONS cooking cream (7 % fat)
2 TABLESPOONS North Sea crab meat

Directions

1
Peel, wash and chop the potatoes. ##Celery## wash and chop. Peel and chop onion. Cut half of the cress from the bed. Heat oil in a small pot.
2
Brown onion, celery and potatoes for 1-2 minutes. Add stock and simmer covered for about 20 minutes. As soon as the potatoes are soft, add cress and puree the soup. Season soup with salt, pepper and a little lemon juice.
3
Add 4 tbsp. condensed milk and half of the ##crabs##. Serve the soup. Add 1 tbsp. condensed milk in streaks to the soup. Garnish soup with remaining crabs and cress.