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Jan 20, 2017

Cress & Garlic Crouton Soup

Prep time 10 min Total time 20 min Serves 2 to 4

Here’s a comforting way to eat your greens effortlessly. One could easily think that cress makes for a runny soup, but it’s not the case. This one’s nice and creamy. The cress brings some bite, the chicken stock enhances the flavours, while the milk and cheese (or yogurt) bring smoothness to the whole.


- Marie des neiges Magnan





  • Salt & pepper
  • Riviera Parmesan shavings
  • Cream cheese (or sour cream, or plain yogurt)

Garlic Croutons

  • 1 to 2 garlic cloves
  • 3 tbsp. of olive oil
  • Salt & pepper
  • 2 cups of bread (cubed)


  • 3 potatoes
  • 2 onions
  • 2 tbsp. of olive oil
  • 1 to 2 garlic cloves
  • 2 cups of chicken stock (the real stuff from Ferme La Rose Des Vents!)
  • 6 bunches of watercress (3 packs from Lufa Farms, Anjou)
  • 1 handful of fresh basil
  • ⅓ cup of 2% milk

Preparation (Soup)

  • Peel and cut the potatoes into small cubes, and chop the onion finely.
  • In a cooking pot set to medium heat, cook the onions until translucent. Add the chopped garlic and the potatoes, and heat for 2 to 3 more minutes. Add the chicken stock, the chopped cress and the basil, and cook for an additional 10 minutes. When a knife cuts easily through the potatoes, remove from heat.
  • Add the milk, salt and pepper to taste, and blend with a hand mixer. Adjust seasoning if needed.
  • Serve with Parmesan shavings, croutons and a tablespoon of cream cheese (or sour cream, or plain yogurt).


Preparation (Garlic Croutons)

  • Preheat oven to 400°F.
  • In a bowl, mix the finely chopped garlic, the olive oil, and the salt and pepper. Add the bread cubes and coat thoroughly with the oil.
  • Spread the bread cubes on a baking sheet lined with parchment paper and oven grill for approximately 6 minutes. When the croutons are golden coloured, remove them from the oven and let them cool.

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