Artichoke Soup with Herbs and Croutons

Ingredients

• 1 bundle mixed herbs (e.g., thyme, rosemary, parsley, chervil, etc.)
• 200 g starchy potatoes
• 1 can artichoke hearts (about 425 ml content)
• 1 Shallot
• 2 tbsp olive oil
• 100 ml dry white wine
• 700 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 100 ml whipping cream (at least 30% fat)
• 4 slices of toast bread
• 2 tbsp butter
• 1 Garlic clove
• Lemon juice

Instructions

1. 1.

   Wash the herbs, shake them dry and finely chop. Peel the potatoes, dice them small, drain the artichoke hearts, set aside four pieces, and dice the rest finely. Remove the skin from the shallot, finely chop it and sauté with the potato and artichoke cubes in a pot with hot oil. Add wine and broth, season with salt and pepper, and simmer over medium heat for about 20 minutes. Stir in the herbs and cream and puree the soup with a stick blender.

2. 2.

   Remove the bread slices, cut them into 1.5 cm cubes and fry in a hot pan with butter and a crushed garlic clove until golden brown on all sides. Drain on paper towels and lightly salt.

3. 3.

   Season the soup with a splash of lemon juice, serve on soup bowls, garnish each bowl with an artichoke heart, and top with the croutons.