Creamy Herb Soup with Croutons

Ingredients

• 100 g celery
• 1 Carrot
• 1 stalk leek
• 2 slices white bread
• 2 tbsp butter
• 100 g Spinach
• 20 g sorrel
• 100 g Romaine lettuce
• 1 Garlic clove
• 2 small Shallots
• 1 tbsp flour
• pepper (nutmeg)
• 1 egg yolk
• 2 tbsp heavy cream
• 1 bunch chives
• 1 bunch parsley
• 20 g wild garlic leaves
• Worcestershire sauce
• Lemon juice

Instructions

1. 1.

   Peel and roughly chop celery and carrot. Clean leek under running water, cut into large pieces. Bring 600 ml salted water to a boil, add vegetables and simmer on low heat for about 40 minutes. Strain through a sieve, reserve the broth.

2. 2.

   Remove crust from white bread and dice into small cubes. Heat 1 tbsp butter in a pan, brown the cubes until golden brown.

3. 3.

   Slice spinach, sorrel, and romaine lettuce into fine strips and briefly blanch in boiling water once. Drain in a sieve, rinse with cold water, and let drain well.

4. 4.

   Peel garlic clove and shallots, finely chop, and sauté in remaining butter. Dust with flour, toast briefly, then pour in broth. Add spinach, sorrel, and romaine lettuce. Season with salt, pepper, and nutmeg.

5. 5.

   Whisk egg yolk with cream and stir into the soup. Finely chop chives, parsley, and wild garlic; sprinkle over the soup. Adjust seasoning with Worcestershire sauce and lemon juice, then top with croutons.