Cress soup

Ingredients for 4 servings:

• 1 box of cress
• 2 onions
• ½ clove(s) garlic
• 1 tbsp butter
• 1 jar wine, white, dry
• ½ liter meat broth
• 1 tsp cornstarch
• 175 g curdled milk (cream curdled milk)
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and trim the cress. Reserve some for garnishing. Roughly chop the rest. Peel the onions and garlic and finely dice. Heat the butter in a saucepan. Sauté the diced onions and garlic while stirring. Deglaze with the white wine and reduce over high heat. Pour in the meat stock and bring to a boil. Simmer over low heat for 5 minutes. Mix the cornstarch with 1 tbsp of cold water and use this to thicken the soup. Bring to a boil briefly and remove from the heat. Stir the sour cream until smooth and slowly stir into the soup. Stir in the chopped cress and season with salt and pepper. Serve garnished with some cress and serve with crackers.