Cresson velouté

Ingredients for 4 servings:

• 50 g butter
• 1 m.-sized onion(s)
• 2 bowls of cress
• 1 liter vegetable broth (instant broth also works)
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg
• 2 tsp chives
• 2 cl white wine (just under 1/2 cup)
• 2 eggs, including the yolk
• 125 ml sweet cream
• 2 slices of white bread
• 1 clove(s) garlic

Instructions

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

Cress soup

Melt the butter in a saucepan and add the finely chopped onion. Sauté for a few minutes. Clean and finely chop the cress. Add it to the pan with the onion and sauté for a short 2 minutes. Chop the chives and reserve them for garnish. Pour in the stock, season with salt, pepper, and nutmeg. Simmer for a few minutes, then add the wine. Mix the egg yolk and cream to thicken the soup. Cut the white bread into cubes and toast in melted butter and finely chopped garlic until golden brown. Ladle the soup into warmed bowls, sprinkle with chives, and serve with the garlic bread cubes.