Radish, Potato And Cress Soup With Crispy Bacon

1. 1

   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.

2. 2

   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.

3. 3

   Add most of the radish and cress to the soup. Cook for 1 min. Remove from the heat and allow to cool slightly.

4. 4

   Using an immersion blender, blend until smooth. Season to taste.

5. 5

   Divide between 4 bowls and stir in the sour cream. Sprinkle with the bacon and garnish with the remaining radish and cress.

* Per serving · 4 servings · Values may vary.

No additional tips available.