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

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress