Spring Herb Soup

Ingredients

• 250 g mixed young herbs (e.g., wild garlic, cress, sorrel, nettle, garden cress, parsley, mint, etc.)
• 1 onion
• 2 cloves garlic
• 3 tbsp butter
• 2 tbsp flour
• 700 ml vegetable broth
• 200 ml heavy cream (at least 30% fat)
• 100 ml milk
• Salt
• ground pepper
• a pinch freshly grated nutmeg
• 1 slice whole-grain rye bread
• 1 tbsp butter
• Salt
• daisy flower (for garnish)
• herbs (for garnish)

Instructions

1. 1.

   Wash the herbs, shake dry and chop. Peel the onion and garlic and finely chop both. Melt the butter in a pot, sauté the onion and garlic until translucent, add the flour and cook until pale. Gradually pour in the broth while stirring to avoid lumps. Add the remaining broth, bring to a boil and simmer for 3 minutes. Stir in the cream, milk and herbs, bring briefly to a boil, remove from heat and finely puree or blend. Season with salt, pepper and nutmeg.

2. 2.

   Remove the bread crusts and dice finely. Fry in butter with a pinch of salt until crisp. Drain on kitchen paper.

3. 3.

   Fill bowls with soup and serve garnished with daisy flowers and herbs.