Cucumber soup with cress

Name: cucumber soup with cress
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 el traditional olive oil; 1 small onion; 2 cucumber; 500 ml vegetable stock of tablet; 4 el cress; 250 ml full yogurt at room temperature

Vegetable soup of cucumber with yogurt and cress.

Ingredients

Kitchen Stuff

1 Blender

Directions

Chop the onion. Peel the trouble and cut into cubes. Heat the oil in a soup pan and fry the onion in golden gold for 2-3 minutes.
Add three quarters of the cucumber cubes and fry them for 2-3 minutes with the lid on the pan. Pour in the stock and bring it to the boil.
Cook for 3-4 minutes and puree the soup with the hand blender. Let cool slightly. Cut the tanners.
Season the yoghurt with pepper and a little salt and stir in the chopped cress.
Mix the remaining cucumber cubes with the rest of the cress. Divide the soup over deep plates (the filling drops down in the bowls).
Spoon a large spoonful of yogurt into each plate and draw a circle from the center with a spoon. Spread the cress-cucumber mixture over the plates.