Summary

Ingredients

• 1 medium onion (s)
• 50 g butter
• 20 g flour
• 100 ml white wine
• 250 ml whipped cream
• 700 ml vegetable stock
• 250 g rocket
• salt and pepper
• lemon juice

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Instructions

1. Peel the onion, cut into small cubes and sauté in butter. Stir in flour, toast briefly. Pour in the wine, vegetable stock and cream and simmer over low heat for about 15 minutes.
2. In the meantime, wash the rocket and remove the coarse stalks. Boil over in salted water for about 1/2 minute, lift out and quench in cold water. Squeeze out the rocket and add to the soup.
3. Puree the soup and bring to the boil again. Season to taste with salt, pepper and possibly lemon juice.