Cress cream soup

Ingredients for 2 servings:

• 200 g potatoes, floury
• ½ liter vegetable broth
• 1 egg(s)
• 2 boxes of cress
• 100 g whipped cream
• 100 ml white wine / or broth with a dash of lemon juice
• Salt
• pepper
• 2 tsp lemon juice
• 30 g crab meat

Instructions

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

Peel and dice the potatoes, and simmer in the broth for about 10 minutes. Boil the egg until hard-boiled for 10 minutes. Cut the cress from the bed with scissors and add it to the broth, except for a little cress for sprinkling. Pour in the cream and wine. Purée everything with a hand blender and season with salt, pepper, and lemon juice. Drizzle the crab meat with the remaining lemon juice and season with pepper. Peel and finely chop the egg, and sprinkle it into the soup. To serve, place the crab and the remaining cress on top of the soup.