for 4 people

Soup

1 tbsp	butter
2	shallots, finely chopped
5 dl	vegetable bouillon
20 g	rocket, roughly chopped
1 bunch	basil, roughly chopped
1 bunch	flat-leaf parsley, roughly chopped
a little	sea salt

Cress bread

2 slices	pumpernickel, halved
1 tbsp	butter
¼ tsp	sea salt
20 g	cress

To serve

2 tbsp	crème fraîche
1	organic lemon, use half of the grated zest

How it's done

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.

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