Frothy Cress Soup with Twists
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
Total time: 1hr 05m
Preparation Time: 35m
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
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.
