Soup duet (cress soup & vitelotte soup)
France
Prep: 5 minutes
Cook: 30 min
Difficulty: Easy
A beautiful alliance for these complimentary tastes and textures !
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Ingredients
To delight
2
people
150
g
cress
500
ml
vegetable stock
1
onion
1
càc
butter
3
purple potatoes (Vitelotte)
Directions
Step 1
Finely chop the onion, cut the vitelottes into dices, wash and drain the cress, and prepare the broth.
Step 2
In a pan, melt the butter and sauté the onion, then add the vitelotte dices, cover with half the broth and cook for 30 minutes.
Step 3
In another pan, cover the cress with the other half of broth and cook for 20 minutes.
Step 4
Blend each one and serve immediately.
