Cream of cress soup

Cream of cress soup

Total: 30 min. | Active: 15 min.
vegetarian
Nutritional value / people: 352 kcal
, Fat: 28 g
, Carbohydrate: 17 g
, Protein: 4 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

1 tbsp olive oil
1 shallot, finely chopped
100 g mealy potatoes, diced
4 dl vegetable bouillon
1 dl white vermouth
50 g cress, reserving a little to garnish
salt, to taste
pepper, to taste
1 dl full cream
20 g Fine Food Vegetable Chips
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How it's done

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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.

Good to know
Serve: Serve the soup with the vegetable crisps and reserved cress.

How-tos

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