Creamy watercress soup

ingredients

50 g butter 1 pk shallots 2 tbsp plain flour 800 ml vegetable broth 200 ml milk 200 ml whipping cream 2 handfuls watercress to taste salt, ground black pepper

step

1. First, make the vegetable stock from the cube and let it cool. In a saucepan, fry the finely chopped shallots in hot butter until glassy. 2. Dust it with flour and stir fry it until it becomes a light roux. Pour in the cold stock, stir well and cook for 20 minutes over a low heat. 3. Then add the milk and cream to the soup and bring it to the boil. Stir in the watercress, season with salt and pepper and blend with a stick blender.