Summary

Ingredients

• 2 boxes cress
• 1 point salmon (smoked salmon), sliced
• 1 medium onion (s)
• 50 g butter
• some flour
• 300 g cream
• 500 ml vegetable stock

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Instructions

1. Cut off the cress, wash it off and then blanch it in boiling water for 2 minutes, drain, rinse with cold water and puree or cut very finely.
2. Prepare vegetable broth. Cut the onion into small pieces. Cut the salmon into small pieces. Heat the butter and fry the onions until translucent, dust with a little flour, add the cress and deglaze with the vegetable stock and cream. Then add the salmon pieces and bring to the boil briefly.
3. Then leave the soup covered for at least 15 minutes so that it can absorb the taste of the salmon.
4. Tip: Croutons freshly roasted in a pan with butter taste good with it. Sprinkle a few pieces on the soup just before serving.