Cress soup with lemon

Ingredients for 4 servings:

• 2 potatoes
• 1 onion(s)
• 1 tbsp butter
• 1 liter chicken broth
• 60 ml vermouth
• 125 ml whipped cream
• 2 tbsp lemon juice
• Salt
• pepper
• 200 g cress

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel and dice the potatoes. Finely chop the onion, fry it in melted butter, pour in the chicken broth, add the diced potatoes, and simmer covered for 20 minutes. Add two-thirds of the cress, boil briefly, and puree. Add the vermouth and heavy cream, bring back to a boil, and season with lemon juice, salt, and pepper. Finely chop the remaining cress, add it to the soup, bring to a boil briefly, and serve immediately. Toasted bread cubes are a great garnish.