Cost Breakdown

Critical Success Points

• • Cut and chop the cress while keeping some leaves for garnish.
• • Sweat the shallot and garlic in butter without browning.
• • Cook the potatoes and cress until tender.
• • Incorporate the cream and blend to achieve a velvety texture.

Safety Warnings

• • Use the knife carefully when cutting the cress and potatoes.
• • Watch the pot during boiling to avoid overflow.
• • When using the immersion blender, always keep the blade submerged in the liquid to avoid splashing hot soup.