Cold watercress soup with Hippo Tops, red currant and argan oil, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 2 white onion 
• 1 flounder watercress 
• 1 tray of Hippo Tops
• Arqan argan oil 
• 4 bunches of ripe red currant 
• Cayenne pepper 
• coarse sea salt 

Watercress soup: 

• Peel, wash and chop the onion. 
• Wash watercress and cut stalks from leaves. Finely chop the stems. 
• Stew the stems together with the onion in a dash of argan oil. Season with cayenne and sea salt and moisten with a dash of Super Kroon beer and some water. 
• Stew gently under the lid for a few minutes. Now add the watercress leaves, let it boil and mix everything in the blender. Taste and season if necessary. 
• Place in the refrigerator. 

Finish: 

• Divide the cold watercress soup over the four bowls. 
• Place a bunch of red currants in each, as well as some sprigs of Hippo Tops. 
• Finish with a few more drops of roasted argan oil flavor. 

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 15 minutes
Techniques: raw, soup
Plate: Wild Moon medium-sized ceramic bowl 
Recommended drink: Beer Super Kroon, Brewery De Kroon