Summary

Ingredients

• 1 ½ tablespoon butter
• 2 tablespoon flour
• 0.25 liter ¼ white wine, drier
• 0.5 liter ½ vegetable stock
• 0.25 liter ¼ milk
• 1 pinch (s) salt
• 1 pinch (s) pepper
• some cress
• 4 slices puff pastry
• some cheese, grated
• possibly nutmeg

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Instructions

1. Make a light browning out of butter and flour. Top up with the milk, white wine and broth and simmer gently for about 10 minutes. Season with salt and pepper (possibly also with nutmeg).
2. Roll out the puff pastry, sprinkle with the grated cheese and roll up. Bake in the preheated oven for about 10 minutes at 200 ° C.
3. Just before serving, foam up the soup with a hand blender and arrange on plates. Serve sprinkled with cress and serve with the puff pastry rolls.
4. Tip: You can of course also melt cheese in the soup, depending on your taste.