for 2 person

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

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.

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