Summary

Ingredients

• 2 shallot (s)
• 1 piece (s) butter
• 750 ml chicken broth
• 1 potato (s)
• 300 g cress
• 3 tablespoon lemon juice
• 80 ml cream
• salt and pepper

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Instructions

1. Chop the shallots and fry them in the butter in a large saucepan. Pour the chicken stock on top. Peel and chop the potatoes, then put them in the pot together with the cress
2. and let the soup simmer gently for 25 minutes.
3. Then add lemon juice and cream and season with salt and pepper. Simmer for another 5 minutes and then serve.