Summary

Ingredients

• 350 g potato (s), floury
• 1 carrot (s), approx 00g
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon butter
• 0.5 liter ½ vegetable stock
• 0.25 liter ¼ sweet cream
• 1 bunch radishes
• 2 cup cress
• salt
• Pepper, freshly ground
• Nutmeg, grated

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Instructions

1. Wash and peel potatoes; Clean and peel the carrot; Peel the onions; Cut the potatoes, carrot and onion into small cubes; Peel and crush the garlic clove; Heat butter in a saucepan; sauté the prepared vegetables and garlic in it; Top up with the vegetable stock and cream, bring to the boil and simmer over medium heat for 15 minutes.
2. Wash radish leaves and pat dry; Cut 5 leaves into fine strips and keep them ready; finely chop the remaining leaves; Clean, wash and cut the radishes into fine strips; Cut off the cress leaves.
3. Finely puree the soup with the mixer; Add the cut radish leaves and half the amount of the cress leaves and purée finely again; season with salt, pepper and nutmeg.
4. Pour the soup into plates, garnish with the cut radish leaves, radish strips and the remaining cress and serve with roasted black bread cubes.