Dill Soup

• 4 tablespoons extra virgin olive oil
• 4-5 stalks of spring onion (chopped)
• 2 potatoes (cut into cubes)
• 1 bunch of cress (coarsely chopped)
• 500 ml chicken broth (Hot)
• 1 pinch of salt
• 1 pinch of white pepper

For the top

• 1 tablespoon pumpkin seeds
• 1 tablespoon extra virgin olive oil
• Fresh thyme
• Fresh mint
• 1/2 stalk spring onion (finely chopped)

Saute onion and potato in olive oil for 5 minutes. Add chicken broth, salt and pepper and let it boil. Cook with the lid closed, stirring occasionally, until the potatoes are tender, about 10-15 minutes. Finally add the cress.

Blend the soup in a food processor to obtain a smooth consistency.

For decoration and extra flavor, saute the pumpkin seeds in a little olive oil and add spring onion, fresh thyme, fresh mint and 1 spoon of olive oil to the cress soup.

Serve the soup hot or cold in bowls.