Ingredients
1 None onion, peeled and chopped
500 g potatoes, peeled and cut into cubes
1.25 litres vegetable stock
80 g bacon lardons
300 g radish, grated
1 tub cress
150 g creme fraiche
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Light crispy coating — Korean fried chicken, latkes, gluten-free baking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Light crispy coating — Korean fried chicken, latkes, gluten-free baking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Place the onion and potatoes into a large saucepan. Add the vegetable stock and bring to a boil. Reduce heat and simmer for 15 mins. Meanwhile, heat a frying pan over medium heat, add the bacon and fry for 4 mins, until crispy. Remove and set aside on paper towels. Add most of the radish and cress to the soup. Cook for 1 min. Remove from the heat and allow to cool slightly. Using an immersion blender, blend until smooth. Season to taste. Divide between 4 bowls and stir in the sour cream. Sprinkle with the bacon and garnish with the remaining radish and cress.