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600 g watercress or other herbs
2 small onions
2 tablespoons butter
1.5l clear soup
1/4 l single cream
4 level tablespoons maize starch
1teaspoon butter
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Wash the watercress and remove inedible parts. Briefly cook in salt water, remove with a ladle and rinse with cold water. Puree the watercress.
Peel and finely chop the onions and sweat them in butter. Fill up with cream and soup and simmer on a low heat for about 20 minutes.
Stir maize starch and a tiny bit of water until smooth and pour into the soup. Bring it to a boil once again and stir in the pureed watercress. Puree the soup and season to your liking and garnish with finely cut watercress.