Hippo Tops Soup


  • Potatoes 300 g
  • Vegetable stock 1 lit
  • Garlic 1 clove
  • Shallot 1 medium
  • Hippo tops 1 bunch
  • Coconut milk 100ml
  • Tahoon® Cress oil a drizzle
  • Salt
  • Pepper

Peel and dice the potatoes in a pan. Cover them with the vegetable stock and simmer until fully cooked. Blitz them with a hand blender and add the Hippo Tops (keep a few leaves for the garnish at the end). Season to taste and pour the soup in a bowl. Make some foam with the coconut milk with the help of a canister. Dispose some foam on top of the soup and garnish with a few leaves of Hippo Tops and a drizzle of Tahoon® Cress oil.

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