Velouté De Cresson
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g butter
- 1 medium onion (s)
- 2 bowls cress
- 1 liter vegetable stock, (instant is also possible)
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 pinch (s) nutmeg
- 2 teaspoons chives
- 2 cl wine, white (almost 1/ cup)
- 2 egg (s), including the yolk
- 125 ml sweet cream
- 2 slices white bread
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan and add the finely chopped onion. Simmer for a few minutes.
- Clean and finely chop the cress. Add to the onion in the saucepan and sauté briefly for 2 minutes.
- Cut chives and keep for decoration.
- Pour in the broth, season with salt, pepper and sprinkle with nutmeg. Simmer for a few minutes and then pour in the wine.
- Mix the egg yolk and cream and use it to thicken the soup.
- Cut white bread into cubes and roast in melted butter and finely chopped garlic until golden.
- Put the soup in preheated bowls, sprinkle with chives and serve with the garlic bread cubes.
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