Cream of cress soup


Total time: 25m
Preparation Time: 25m

Servings
For 2 people


Nutritional Information

Contains 352 Kcal, 4g Protein, 17g Carbohydrates, 28g Fat


Ingredients

  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 100 g mealy potatoes, diced
  • 4 dl vegetable bouillon
  • 1 dl dry white vermouth
  • 50 g cress, reserving a little to garnish
  • salt, to taste
  • pepper, to taste
  • 1 dl full cream
  • 20 g vegetable crisps
  • Utensils
  • For 2 glasses holding approx. 300 ml each

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Instructions

  • Heat the oil in a pan, add the shallot and sauté for approx. 1 min. Add the potatoes, stock and vermouth, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins., add the cress, puree then season. Whip the cream until stiff, then fold into the soup. Garnish with vegetable crisps and cress.
  • Serve:

    Serve the soup with the vegetable crisps and reserved cress.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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