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.
Spread the pumpernickel with butter, season with salt, top with cress.
Pour the soup into the glasses. Combine the crème fraîche and lemon zest, spoon on top of the shots, serve with the cress bread.