Melt the butter and sauté the onion pieces and the cut cress for two minutes. Add the chives and the soup, bring to the boil briefly. Season with salt, pepper and nutmeg and season with wine. Mix the yolks with the whipped cream. Add to the soup. Do not make more. Cut the toast into cubes and fry in heated garlic or possibly herb butter. Bring the soup to the table sprinkled with the toast cubes and the cress.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!