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Cream of cress soup
15 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 352
  • Fat about 28g
  • Carbohydrates about 17g
  • Protein about 4g
This is needed
This is needed for 2 people
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 4 dl vegetable bouillon
  • 50 g cress, reserving a little to garnish
  • 100 g mealy potatoes, diced
  • salt, to taste
  • pepper, to taste
  • 1 dl white vermouth
  • 20 g vegetable crisps
  • 1 dl full cream
  • For 2 glasses holding approx. 300 ml each
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And that's how it's done
And that's how it's done
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.