Creamy Potato Soup with Garden Cress and Panko Breadcrumbs
7,0 / 10
ready in 1 hr 5 min.
- 1 bunch Cress
- 1 onion
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- 500 grams waxy potatoes
- 2 Tbsps butter
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- freshly ground peppers
- 80 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 1 tsp Lime juice
- 2 Tbsps Panko
How healthy are the main ingredients?potatoWhipped creamCressgingeroniongarlic clove
Cut, wash and pat garden cress dry.
Peel and finely dice onion, garlic, ginger and potatoes.
In a saucepan, melt butter. Add onion and garlic and cook until translucent. Add ginger and potatoes and sauté briefly. Deglaze with wine and broth. Season with salt and pepper. Simmer over medium heat about 20 minutes.
Add cream and up to 2 tablespoons garden cress. Bring to a boil, then puree. Remove soup from the heat, stir in crème fraîche and season with salt, pepper and lime juice.
Divide among bowls and serve sprinkled with remaining garden cress and Panko breadcrumbs.