Herb Soup with Croutons

Ingredients

• 200 g nettle leaves
• 200 g borage leaves
• 2 stalks lovage
• 1 clove garlic
• 2 small onions
• 1 Carrot
• 1 sliver celery
• 0.5 stalk leek
• 200 g mixed herbs (stinging nettle, Swiss chard, spinach…)
• 1 bunch thyme
• 30 g grated Parmesan
• 1 egg yolk
• 20 g flour
• 20 ml extra virgin olive oil
• pepper (black)
• Salt
• 4 slices white bread
• 4 tbsp garlic oil
• herbs (for garnish)

Instructions

1. 1.

   Wash nettle and borage leaves (use gloves if desired) and shake dry. Wash lovage, shake dry and pluck the leaves from the stalks. Peel the garlic clove and onions and finely chop them. Wash, peel, and dice carrot and celery. Clean leek and cut into rings. Wash mixed herbs and thyme, rinse, shake dry, and pluck leaves from stalks. Combine all except borage and nettle leaves with 1 l water in a pot, bring to a boil once, then simmer for 20‑25 minutes. Afterward finely puree and strain the mixture. Return to the pot and bring back to a gentle boil.

2. 2.

   Add borage and nettle leaves with oil to a blender and puree finely. Mix in egg yolk and flour. Stir this mixture into the hot, no longer boiling soup. Warm gently, but do not boil again, and season with salt and pepper.

3. 3.

   For garnish cut flower shapes from white bread and fry them crisp in oil. Ladle soup into bowls and serve garnished with bread flowers and herbs.