- 500g potatoes, peeled and diced
- 2 cups milk
- 1 white onion, chopped
- 1 cup finely chopped cress leaves
- 2 cups water
- 2 teaspoons salt
Put potatoes and onion into a saucepan with the water and simmer with the lid on for I hour. Press the mixture through a sieve or purée it in a blender, then return it to the saucepan on low heat. Heat the milk in a separate saucepan and stir into the purée until thoroughly blended. Add the cress and salt and take off the stove. Chill the soup well, then pour it into cold bowls with a teaspoonful of yoghurt or sour cream and a cress leaf on each serving. For a light lunch, add baby prawns or a fine julienne (thin strips) of chicken, to the soup.