Zucchini Herb Soup

Ingredients

• 1 bundle watercress
• 50 g mixed herbs (parsley, chervil, sorrel, arugula… )
• 1 small zucchini
• 2 shallots
• 600 ml Vegetable Broth
• 2 tbsp butter
• 100 g heavy cream
• 0.5 untreated lemon zest
• 1 egg yolk
• Salt
• Pepper (freshly ground)
• arugula
• caper flower

Instructions

1. 1.

   Peel and finely chop the shallots. Pull watercress leaves from stems, wash, shake dry, and set aside a handful. Wash and grate the zucchini. Roughly chop the remaining watercress. Wash and dry the other herbs, pulling leaves from stems.

2. 2.

   Heat butter in a pot and sauté the shallots with the grated zucchini; add watercress and herbs, then pour in vegetable broth. Simmer for 5 minutes. Blend with an immersion blender and whisk to froth.

3. 3.

   Whisk the cream until stiff peaks form. Season with lemon zest, salt, and pepper. Finally fold the egg yolk into the cream mixture (do not cook further). Serve in bowls, garnished with arugula and caper flower.