Rinse the cress. Set aside a handful for the garnish.
Rinse the spinach leaves and chop coarsely.
Finely chop the shallot and sauté in the warm butter until soft. Add the cress and spinach and sauté briefly. Extinguish with half of the soup. Everything on small fire five min. make.
Mash on it and put it again in the frying pan. Add the rest of the soup and the heavy cream. Bring to a boil. Season the soup with salt, pepper and nutmeg (up to here the soup can be prepared two to three hours in advance: keep it in the frying pan).
Whip the cream until stiff. Immediately before serving, fold it into the hot soup. Garnish with the cress set aside.
iO O #
Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?