For the cress soup, peel the onion, garlic and potatoes and cut into small cubes. Sauté in olive oil, deglaze with white wine, reduce slightly and pour in the soup.
Simmer until the potatoes are soft. Add cress, parsley and crème fraîche, puree and season with salt and pepper.
For the shrimp balls, cut the shrimp into small pieces, mix with the remaining ingredients and season with a little salt.
Form small dumplings with wet hands and deep-fry them in hot sunflower oil until crispy. Drain on a kitchen towel and arrange in the hot cress soup.
The cress soup also tastes delicious with other ingredients.