Summary

Ingredients

• 50 g shallot (s)
• 1 small clove garlic
• 30 g butter
• 400 ml broth
• 300 ml cream
• 50 g sour cream
• 1 bunch rocket
• 3 tablespoon pine nuts
• salt and pepper
• Nutmeg, as needed

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Instructions

1. Chop the shallots and garlic and fry in butter.
2. Top up with broth and bring to the boil once.
3. Add the cream and bring to the boil once.
4. Now clean the rocket, cut into small pieces and add. Add the sour cream, season with salt, pepper and nutmeg, depending on your taste, and puree.
5. Carefully roast the pine nuts in a pan until golden. Put the soup on the plates and add the pine nuts, then serve.