Frothy Cress Soup with Twists


1hr 05m
Preparation/cooking time: ca. 35m + Bake: ca. 30m

Servings
For 4 people


Nutritional Information

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


Ingredients

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

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Instructions

  • Cut the dough lengthways into 8 strips, individually twist. Place on an oven tray lined with baking paper, brush with a little oil, sprinkle with cumin seeds or salt.
  • Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
  • Slice the shallots and dice the potatoes, sauté in the warm butter. Add 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.

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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