Herb Spring Blossom Soup

Ingredients

• 1 onion
• 30 g Butter
• 2 tbsp flour
• 200 ml milk
• 600 ml Meat broth
• 100 g herbs (e.g., dill, chervil, betony, wild garlic, rampion)
• 100 g Sour cream
• Salt
• Pepper (freshly ground)
• a splash lemon juice
• marigold flower for garnish

Instructions

1. 1.

   Peel and finely dice the onion. Sauté in hot butter until translucent. Add flour and stir until golden yellow. Gradually pour in milk and broth, bring to a boil, then whisk until smooth. Simmer with occasional stirring for about 10 minutes.

2. 2.

   Rinse the herbs, pat dry, and roughly chop. Set aside some leaves for garnish. Combine the remaining herbs with sour cream and blend into the soup until silky. Add more broth if needed, but do not reheat.

3. 3.

   Season with salt, pepper, and lemon juice. Ladle onto plates.

4. 4.

   Garnish with leftover herbs and marigold petals before serving.