Radish, Potato And Cress Soup With Crispy Bacon - cooking recipe

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

Preparation

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.