Cress-potato soup

Ingredients for 2 servings:

• 4 m.-sized potatoes
• 3 small onions
• some olive oil
• 1 liter vegetable broth
• ½ lemon(s)
• some salt
• some cayenne pepper
• 200 g cress
• n. B. Croutons
• e.g. cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the finely chopped onions in olive oil until translucent (in a pot large enough for the soup). Then add the broth. Add the peeled and diced potatoes, cover, and simmer for about 20 to 25 minutes. Add about two-thirds of the cress and purée the soup. Squeeze half a lemon and add the juice. Season with salt and cayenne pepper and add the remaining cress. Serve with croutons and/or cream.