Soups / Casseroles: Frothy Cress Soup with Twists

Frothy Cress Soup with Twists


  • 1 tbsp. butter
  • a little olive oil
  • 500 g puff pastry
  • 1 bunch parsley
  • 2 dl white wine
  • 8 dl vegetable bouillon
  • 2 dl cream
  • to taste salt
  • to taste pepper
  • a little cumin
  • a little coarse salt
  • 200 g shallot
  • 150 g mealy potatoes
  • 100 g cress
Order the ingredients from COOP@home


Cut the dough lengthways into 8 strips, individually twist. Place on an oven tray lined with baking paper, brush with a little oil, sprinkle with cumin seeds or salt.

Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.

Slice the shallots and dice the potatoes, sauté in the warm butter. Add the wine and reduce almost completely. Pour in the stock and cream, bring to the boil. Reduce the heat, simmer for approx. 20 mins. Set aside a little cress for the garnish. Add the parsley and cress, puree, season.


  • Soups / Casseroles
  • 1h 5 Preparation/cooking time: ca. 35m + Bake: ca. 30m
  • Servings For 4 people
  • Nutrition 493 Kcal