Creamy spring onion soup

Name: Creamy spring onion soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1-2 Federation Spring onions; 1/2 bunch Parsley; 1 TABLESPOON butter/margarine; 1-2 TABLESPOONS Vegetable broth; 1 Garlic clove; 2 discs Toast; 1-2 TABLESPOONS Oil; 1 Beet Cress; 150 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp salt, white pepper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1-2 Federation Spring onions
1/2 bunch Parsley
1 TABLESPOON butter/margarine
1-2 TABLESPOONS Vegetable broth
1 Garlic clove
2 discs Toast
1-2 TABLESPOONS Oil
1 Beet Cress
150 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp salt, white pepper

Directions

1
Clean and wash spring onions and cut into thin rings. Wash parsley, shake dry and chop except for a little
2
Heat the fat. Sauté spring onions in it. Take out something to garnish. Add chopped parsley and steam briefly. Add 3/4 l water, bring to the boil and stir in the stock. Simmer for about 5 minutes.
3
Peel and chop the garlic. Dice the toast. Fry in hot oil while turning until golden brown. Add garlic and fry briefly. Take out
4
Wash the cress and cut from the bed. Add to the soup with the cream and puree everything. Bring to the boil, thicken and season to taste with salt and pepper. Serve the soup with the remaining spring onions and croutons. Garnish with remaining parsley
5
If you like it fiery, you can also season the soup with a dash of Tabasco or some Cayenne pepper