Frothy cress soup with twists

Total time: 1hr 05m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 493 Kcal, 7g Protein, 28g Carbohydrates, 39g Fat


  • Twists
  • 500 g puff pastry
  • a little olive oil
  • a little cumin
  • a little coarse salt
  • Soup
  • 200 g shallot
  • 2 dl white wine
  • 150 g mealy potatoes
  • 1 tbsp butter
  • 8 dl vegetable bouillon
  • 2 dl cream
  • 1 bunch parsley
  • 100 g cress
  • to taste salt
  • to taste pepper

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  • Twists

    Cut the dough lengthways into 8 strips, individually twist. Transfer to an oven tray lined with baking paper, brush with a little oil and sprinkle with cumin or salt. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
  • Soup

    Slice the shallots and dice the potatoes, sauté in the warm butter. Pour in the wine and reduce almost completely. Pour in the stock and cream, bring to the boil. Reduce the heat, simmer for approx. 20 mins. Set aside a little cress for the garnish. Add the parsley and cress, puree, season.

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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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