Summary

Ingredients

• 1 small onion (s)
• 1 tablespoon butter
• 1 tablespoon flour
• 1 dash rice vinegar
• 0.25 liter ¼ milk
• 0.25 liter ¼ chicken broth
• 1 potato (s), boiled
• Salt and pepper, whiter
• 1 cup cream (200 g)
• 1 bunch watercress

For the set:

• 1 slice (s) white bread
• 1 tablespoon olive oil
• some flaked almonds

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Instructions

1. Finely dice the onion and let it soften in a little butter, dust with the flour, roast lightly, deglaze with the vinegar and let it evaporate. Pour in the milk and chicken stock. Chop the potatoes and add them. Simmer for a few minutes and season with salt and pepper. Just before serving, add the cream, let it boil once. Slightly chop the watercress (save a few leaves for decoration) and add, mix well - but don`t let it boil anymore, otherwise the soup will turn gray!
2. Dice the white bread and toast it in the oil until it is light brown. Brown the flaked almonds without fat.
3. Serve the soup hot immediately, garnished with a few croutons, toasted almond flakes and a few retained watercress leaves.