Cress Coup

Total time: 25m
Preparation Time: 25m

For 2 people

Nutritional Information

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


  • 50 g cress 50.00 g water cress, set aside a small amount for garnishing
  • salt 0.00 salt, to taste
  • pepper 0.00 pepper, to taste
  • 1 dl full cream
  • 1 tbsp. olive oil
  • 1 shallot 1.00 small shallot, finely chopped
  • 100 g mealy potatoes 100.00 g mealy potatoes, cubed
  • 1 dl Dry white Vermouth
  • 4 dl vegetable bouillon
  • 20 g vegetable crisps

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  • In a pan, heat the oil, add the shallot and fry for approx. 1 min. Add the potatoes, broth and vermouth, bring to the boil, reduce the heat, cover and leave to simmer for approx. 15 mins. Add the cress, whisk and season. Whip the cream and add to the Montare la panna e incorporarla alla pureed soup,

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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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