for 4 person

1 tbsp	butter
1	onion, coarsely chopped
1	garlic clove, coarsely chopped
200 g	mealy potatoes, cut into pieces
6 dl	vegetable bouillon
2 dl	full cream
30 g	cress
1 bunch	chives, roughly chopped
1 bunch	parsley, roughly chopped
	salt and pepper to taste

How it's done

Heat the butter in a pan. Sauté the onion, garlic and potatoes for approx. 2 mins. Pour in the stock and cream, bring to the boil, simmer for approx. 15 mins. over a medium heat until soft. Add 3/4 of the cress and herbs, blend the soup until smooth, season. Garnish with the remainder of the cress and herbs.

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