Potato Cream Soup with Watercress and Panko Croutons

Ingredients

• 1 box garden cress
• 1 onion
• 1 Garlic clove
• 1.5 cm fresh ginger
• 500 g waxy potatoes
• 2 tbsp butter
• 100 ml dry white wine
• 700 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 80 ml heavy cream
• 2 tbsp crème fraîche
• 1 tsp Lime juice
• 2 tbsp panko breadcrumbs

Instructions

1. 1.

   Trim, rinse, and pat the watercress dry.

2. 2.

   Peel and dice the onion, garlic, ginger, and potatoes into small cubes.

3. 3.

   In a pot melt the butter and sauté the onion with the garlic until translucent. Add the ginger and potatoes, cook briefly, then deglaze with wine and broth. Season with salt and pepper and simmer over medium heat for about 20 minutes.

4. 4.

   Add the heavy cream and all but 2 tbsp of the watercress; bring to a boil and blend until smooth. Remove from heat, stir in the crème fraîche, and season with salt, pepper, and lime juice.

5. 5.

   Serve in bowls, garnished with the remaining watercress and panko croutons.