Lungau Cream Soup

Bring salted water with cumin, bay leaf and fennel seeds to a boil and simmer for about 5 minutes more. Then remove the bay leaf. Thoroughly whisk sour cream and whipping cream with flour and stir into the boiling water with a whisk. Simmer quietly for another 8 to 10 minutes. In the meantime, toast the black bread cubes in a Teflon pan without fat until crispy and divide among 4 preheated soup bowls. Pour the finished soup over them and serve immediately, sprinkled with watercress.

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