Summary

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

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Instructions

1. Melt the butter in a saucepan and add the finely chopped onion. Simmer for a few minutes.
2. Clean and finely chop the cress. Add to the onion in the saucepan and sauté briefly for 2 minutes.
3. Cut chives and keep for decoration.
4. Pour in the broth, season with salt, pepper and sprinkle with nutmeg. Simmer for a few minutes and then pour in the wine.
5. Mix the egg yolk and cream and use it to thicken the soup.
6. Cut white bread into cubes and roast in melted butter and finely chopped garlic until golden.
7. Put the soup in preheated bowls, sprinkle with chives and serve with the garlic bread cubes.