Herb Vegetable Soup from Switzerland

Ingredients

• 1 Carrot
• 0.25 celery stalk
• 2 leeks
• 2 slices white bread
• 3 tbsp butter
• 1 tbsp flour
• 1 handful spinach (ca. 100 g)
• 1 handful Swiss chard (ca. 100 g)
• 1 bunch sorrel (ca. 50 g)
• 1 bunch wild garlic (ca. 50 g)
• 1 clove garlic
• 2 shallots
• 2 tbsp chopped herbs (chives, parsley)
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 egg yolk
• 1 tbsp heavy cream

Instructions

1. 1.

   Peel and trim the carrot and celery root. Clean the leeks, cut them lengthwise, wash thoroughly, and slice into rings. Boil the vegetables with 1 l water (or vegetable broth) and simmer for 30 minutes.

2. 2.

   Cut the white bread into small cubes. Heat 2 tbsp butter and toast the bread cubes until golden yellow. Add the remaining butter to a pot, stir in the flour for 2–3 minutes without browning it, then pour in the strained vegetable stock and bring to a boil while stirring.

3. 3.

   Wash, trim, and finely slice the spinach, Swiss chard, sorrel, and wild garlic. Peel the garlic and shallots; finely chop the shallot. Add the vegetable strips, chopped shallot, and herbs (1 tbsp each of chive rings and parsley) to the soup.

4. 4.

   Squeeze in the garlic and season with salt, pepper, and nutmeg. Whisk together the egg yolk and cream, then stir into the soup. Ladle the soup into preheated bowls and garnish with bread cubes and fresh herb leaves before serving.