Hippo Tops Soup

• 300g potatoes
• 1L vegetable stock
• 1 clove garlic 
• 1 shallot medium
• 1 bunch of Hippo tops
• 100ml coconut milk
• A drizzle of Tahoon® Cress oil
• 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 of some foam on top of the soup and garnish with a few leaves of Hippo Tops and a drizzle of Tahoon® Cress oil.

Recipe: Franck Pontais