Herb Cream Soup

Ingredients

• 2 slices toast bread (from the day before)
• 4 tbsp butter
• 1 Shallot
• 1 handful wild garlic
• 1 handful chervil
• 1 handful watercress
• 1 handful nettle
• 0.5 bunch dill
• 1 bunch parsley
• 2 tbsp flour
• 850 ml vegetable broth
• 150 ml whipping cream
• 2 tbsp crème fraîche
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Cut the toast bread into cubes for croutons and brown them in 2 tbsp hot butter until golden. Drain on kitchen paper.

2. 2.

   Peel and chop the shallot.

3. 3.

   Wash and dry the herbs; set aside some dill tips and parsley leaves for garnish, then roughly chop the rest.

4. 4.

   Sauté the shallot in 2 tbsp hot butter, add half of the herbs, sauté briefly, dust with flour, deglaze with broth, stir well, and simmer for about 10 minutes. Then add cream, crème fraîche, and remaining herbs; puree the soup finely. Season with salt, pepper, and nutmeg, and serve garnished with herbs and croutons.