Summary

Ingredients

• 3 dl chicken broth, (cubes)
• 3 dl white wine, better sparkling wine
• 3 dl cream
• 30 g cress
• 4 teaspoons crème fraîche
• Pepper, whiter

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Instructions

1. Puree the cress with approx. 1dl bouillon.
2. Remainder Bring the stock, white wine or sparkling wine and full cream to a boil, simmer for about 5 minutes. Season to taste with white pepper from the mill.
3. Add the pureed cress, briefly froth up with the mixer, serve on plates.
4. Put a teaspoon of creme fraiche in each soup and garnish with a few cress leaves.