Bresc BV

Thick potato soup with smoked garlic.


  • 400 g potatoes
  • 8 dl vegetable stock
  • 1 dl manufacturing cream
  • 20 g Bresc Freshly chopped shallot
  • 20 g Bresc Freshly chopped Spanish garlic
  • 150 g cream cheese (or cheese spread)
  • 15 g Bresc Smoked garlic puree
  • Garden cress
  • 200 g rye bread
  • Salt and pepper
  • Oil

Preparation method

Gently fry the shallot and chopped garlic. Add the peeled, raw, diced potatoes. Add the stock and cream and allow to boil gently until all the ingredients are tender. Cut the rye bread into brunoise and dry in the oven. Puree the soup, strain it and add the cream cheese (or cheese spread). Season with Smoked Garlic puree and salt and pepper. Garnish with rye bread croutons and garden cress.