Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Soup
Cress bread
To serve
Utensils
4 glasses, each approx. 100 ml
How it's done
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Soup
Heat the butter in a pan. Sauté the shallots. Pour in the stock, cover and simmer for approx. 10 mins. Add the rocket, basil and parsley, puree and season with salt.
Cress bread
Spread the pumpernickel with butter, season with salt, top with cress.
To serve
Pour the soup into the glasses. Combine the crème fraîche and lemon zest, spoon on top of the shots, serve with the cress bread.
How-tos
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