Creamy Herb Soup with Salami

Ingredients

• 1 onion
• 1 Carrot
• 1 Garlic clove
• 200 g waxy potatoes
• 2 tbsp butter
• 800 ml vegetable broth
• 2 handfuls mixed herbs e.g. parsley, basil, lemon balm, arugula
• 100 g crème fraîche
• Salt
• Pepper (freshly ground)
• nutmeg (freshly grated)','100 g air‑dried salami

Instructions

1. 1.

   Peel and dice the onion, carrot, garlic and potatoes. Sauté everything together in hot butter for 1–2 minutes until colorless. Deglaze with broth and simmer gently for about 20 minutes until tender. Rinse the herbs and pat dry. Remove stems and cut into strips or roughly chop. Puree the soup finely. If a thicker consistency is desired, let it reduce further or add more broth. Stir in the crème fraîche and season with salt, pepper and nutmeg.

2. 2.

   Distribute the herbs on a plate and pour the soup over them. Slice the salami into strips, scatter over the soup and serve.