Cresse soup? Need a recipe please.?

Question

Had this soup years ago in a restaurant - cresse (pronounced cressay as in the French). It is tomato & carrot. I don't like either as individual soups but this combination was FAB. Anyone have the actual recipe please - and it doesn't work just adding tomato soup to carrot soup! I've tried that.

Thanks Barrowman but that's not the soup I'm after! It's definately a cross between tomato & carrot. Yours sounds delicious however, but not what I'm after,

Another great answer. I don't know if it's a french soup or not - I added the French comment to help with pronounciation & it may well be that the soup is English. Thanks anyway. Looks like I'm going to draw a blank on this one.

Answer 1

http://frenchfood.about.com/library/blsoups.htm

sorry i couldnt find the one you want - the link above is for a lot of other french soup recipes

i did find out that cresse is also old english for cress and there are lots of watercress soup recipes

hope you find it


after reading your added comment i looked for and found these

are these any good to you??

Aromatic Tomato-Carrot Soup

1 tablespoon butter
1 tablespoon extra virgin olive oil
3 green onions, chopped
1 clove garlic, minced
3 cups tomatoes, coarsely chopped with their juice (canned is fine)
1 cup cooked carrots, coarsely chopped
1/2 cup chicken stock
1/4 cup carrot juice
3/4 teaspoon salt, to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground sage
1/4 teaspoon culinary lavender or ground ginger
1/4 teaspoon pepper
1/2 cup evaporated milk
3 teaspoons chopped fresh basil, for garnish

In a large saucepan, heat butter and oil over low heat.
Add green onions and garlic and sauté, stirring occasionally, until softened, about 5 minutes.
Add tomatoes together with their juice and the cooked chopped carrots, and cook for 10 minutes, stirring occasionally, until lightly thickened.
Stir in chicken stock, carrot juice, salt, cumin, culinary lavender (or ginger), and pepper.
Simmer, uncovered, for 5 minutes.
Stir in the evaporated milk and simmer until just heated through about 1 minute longer.
Do not let it boil.
Sprinkle with chopped fresh basil, serve, and enjoy!
If you can find culinary lavender to use in the recipe, it's well worth it!


Carrot-Tomato Cilantro

PREP TIME 10 Min
COOK TIME 30 Min
READY IN 40 Min

INGREDIENTS
1 tablespoon olive oil
2 cloves garlic, minced
1 large onion, diced
3 medium carrots, peeled and cut into 1-inch chunks
2 (14.5 ounce) cans diced tomatoes, undrained
1 (14.5 ounce) can vegetable broth
1 tablespoon balsamic vinegar
1 1/2 teaspoons sugar
1/2 cup chopped fresh cilantro
3/4 cup heavy cream
salt
freshly ground black pepper

DIRECTIONS
Heat oil in a large pot over medium heat.
Stir in garlic and onion and cook until tender, about 5 minutes. Stir in carrots, tomatoes, broth, balsamic vinegar and sugar. Bring soup to a boil. Reduce heat to medium-low and simmer partially covered, until carrots are just tender, about 7 minutes.
Remove pot from heat source, uncover and leave to cool slightly. Working in small batches, transfer the soup to a blender. Add cilantro and puree until smooth.
Return soup to pot and stir in cream. Allow to simmer to heat through. Season with salt and pepper and serve.

Answer 2

Hi! maybe this not what you want... but you should try is delicious...

~~~~~ Carrot, Tomato and Cardamom Soup ~~~~~

Cardamom is a rich, aromatic spice that belongs to the ginger family - the most prized spice in the world after saffron. Choose fresh green or white pods for this soup, as the small, dark seeds retain essential oils that are missing in ready-ground supplies. You will need a liquidiser for this recipes. You may like to try serving this soup with Indian breads, such as nan or paratha.

9 cardamom pods
10oz / 275g fresh tomatoes
10oz / 275g carrots
11/2 tbsp sunflower oil
1 onion
13/4 pint / 975ml vegetable or chicken stock
Salt and fresh ground black pepper
Fresh coriander or parsley for garnish

Roughly crush the cardamom pods using a pestle and mortar or the end of a rolling pin. Place all the pods and seeds in a piece of muslin and tie securely with string.
Skin the tomatoes by plunging them into a bowl of hot water for 30 seconds, then cold for 1 minute, until the skins can be easily removed using your fingers. De-seed the tomatoes, trim the carrots, and roughly chop them both.
Heat the oil in a large saucepan and finely chop the onion. Cook the onion over a medium heat until transparent. Add the carrots and tomatoes and stir for 2-3 minutes.
Add the stock and wrapped cardamom pods, then bring to the boil. Reduce the heat and simmer for about 30 minutes until the carrots are tender. Remove the cardamom from the saucepan and leave to cool, then squeeze the muslin out over the saucepan, extracting all the juices.
Puree the vegetable and their liquid in a liquidiser, then return to the saucepan and reheat gently. The soup may be kept warm over a low heat until ready to serve, but you may need a little extra stock or water to thin it.
Season with salt and freshly ground black pepper to taste, garnish with a sprinkling of chopped coriander or parsley, and serve.

Enjoy & good luck!..._;-)

Answer 3

The soup is called Potage a la Crecy and goes like this:-
3 tablespoons butter
6 medium carrots, trimmed, peeled and cut into chunks to fit in the food processor feed tube
3 medium leeks, trimmed, washed well, and cut into chunks to fit in the food processor tube
4 cups or 2 cans (14 1/2 to 15 1/2 ounces) chicken stock
1 teaspoon salt
1/4 teaspoon freshly ground black or white pepper (the French prefer white pepper)
1 cup heavy cream
3 large egg yolks

Serves 6

1. Melt the butter in a large heavy saucepan over low heat.

2. Meanwhile, equip a food processor with the slicing disk and thin-slice the carrots by pushing them down the feed tube pulsing all the while. Add to the saucepan.

3. Thin-slice the leeks the same way and add to the pan. Raise the heat to moderate and sauté the carrots and leeks, stirring now and then, until limp, about 10 minutes.

4. Add the chicken broth, salt, and pepper, and bring to a boil. Adjust the heat so that the mixture bubbles gently, cover, and simmer until the carrots are very soft, about 30 minutes. Pour the soup into a large heatproof bowl, cover, and cool.

5. Remove the slicing disk from the food processor and slip the chopping blade into place (no need to wash the work bowl). Purée the soup mixture in two to three batches by churning for 30 seconds. As each batch is pureed, return it to the saucepan.

6. Add the cream and egg yolks to the processor and pulse 2 to 3 times until smooth (again, no need to wash the work bowl). Stir in the puréed soup. Set over low heat and cook, stirring constantly, until lightly thickened, about 3 minutes. Do not let the soup boil or it may curdle. Taste for salt and pepper and adjust as needed.

7. Ladle into heated soup bowls and serve. Or, if you prefer, chill well and serve cold (not the French way, but delicious nonetheless).

Note:
A little chopped parsley or freshly snipped chives makes a colorful garnish, but it's not necessary and a good country French cook would probably do without.

Answer 4

I don't have any, but google does!