Summary

Ingredients

• 2 shallot (s)
• 50 g butter
• 40 grams flour
• 100 ml white wine, dry
• 1 liter milk
• salt and pepper
• 200 ml cream
• 40 g parmesan, rated
• nutmeg
• 200 g rocket

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Instructions

1. Finely dice shallots and sauté in butter over medium heat. Stir in the flour and sauté briefly. Pour in white wine and stir until smooth. Add milk while stirring and bring to the boil. Season to taste with salt, pepper and nutmeg. Cook over medium heat for 25 minutes, stirring frequently.
2. Whip the cream until it is semi-stiff. Wash the rocket and spin dry. Add this to the soup with the cream and grated Parmesan. Puree everything with the cutting stick.
3. Tip: This soup is also delicious with lots of garlic and small dumplings made from minced meat (half and half). Be careful with the salt, because the parmesan has it all.