Watercress soup with croutons and almonds

Ingredients for 2 servings:

• 1 small onion(s)
• 1 tbsp butter
• 1 tbsp flour
• 1 shot of rice vinegar
• ¼ liter of milk
• ¼ liter chicken broth
• 1 potato(s), boiled
• Salt and pepper, white
• 1 cup of cream (200 g)
• 1 bunch watercress
• 1 slice(s) white bread
• 1 tbsp olive oil
• some almond flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Finely dice the onion and fry in a little butter until translucent. Dust with flour, fry until light brown, deglaze with vinegar, and let it evaporate. Pour in the milk and chicken stock. Finely chop the potato and add it. Simmer for a few minutes and season with salt and pepper. Just before serving, add the cream and let it boil up once. Lightly chop the watercress (reserve a few leaves for decoration) and add it, mix well – but do not let it boil any longer, or the soup will turn gray! Dice the white bread and toast it in oil until light brown. Brown the flaked almonds without fat. Garnish the soup with some croutons, toasted flaked almonds, and a few of the reserved watercress leaves. Serve the soup hot immediately.