Creamy Herb Soup with Almonds

Ingredients

• 100 g mixed herbs (e.g., chervil, dill, borage, sorrel, parsley)
• 100 g starchy cooking potatoes
• 200 g Broccoli florets
• 1 Shallot
• 1 tbsp butter
• 750 ml vegetable broth
• 100 ml whipping cream
• Salt
• ground pepper
• 4 tbsp cottage cheese
• 2 tbsp toasted almond slivers

Instructions

1. 1.

   Wash the herbs, shake dry and, if needed, pluck leaves from stems. Wash, peel, and cube the potatoes. Rinse broccoli and drain. Peel and finely dice the shallot; sauté in butter until translucent. Add potatoes and broccoli and brown slightly. Pour in vegetable broth and simmer gently for about 20 minutes.

2. 2.

   Add herbs to the soup and blend finely. Stir in cream and, if desired, reduce further or add more broth to reach preferred consistency. Season with salt and pepper. Ladle soup into bowls or plates, top each serving with a spoonful of cottage cheese and sprinkle almond slivers before serving.