Herb Cream Soup with Broccoli and Asparagus

Ingredients

• 250g broccoli
• 250g white asparagus
• 1 Carrot
• 750 ml clear instant broth
• 20g flour
• 20g butter
• 250 ml Whipping Cream
• 1 bundle dill
• 1 bundle parsley
• 1 pot basil
• 1 handful chervil
• salt and pepper from the grinder
• a pinch grated nutmeg

Instructions

1. 1.

   Clean the broccoli and cut into florets. Peel the asparagus and cut into bite-sized pieces. Peel and dice the carrot. Bring the broth to a boil and cook the vegetables for 6-8 minutes.

2. 2.

   Remove the vegetables with a slotted spoon. Melt butter in a pot, then sauté the flour. Deglaze with broth and cream, stirring until it boils.

3. 3.

   Rinse the herbs, shake dry, and roughly chop them. Add to the broth and puree (with a hand blender or in a mixer). Season with salt, pepper, and nutmeg. Return the vegetables to the soup and heat through.