🍽️ Creamy Herb Soup with Homemade Grissini

Name: Creamy Herb Soup with Homemade Grissini
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 cube yeast; 200 g flour; 50 g semolina; 1 pinch salt; 50 ml olive oil; 1 pinch sugar; 75 g freshly grated parmesan; 100 g mixed herbs (e.g. chervil, dill, borage, sorrel, parsley); 150 g watercress; 200 g floury potatoes; 1 shallot; 1 tbsp butter; 750 ml vegetable broth; 100 ml whipping cream; salt; pepper (from the mill)

567 kcal · 30 min · 4 servings

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Ingredients

0.5 cube yeast
200 g flour
50 g semolina
1 pinch salt
50 ml olive oil
1 pinch sugar
75 g freshly grated parmesan
100 g mixed herbs (e.g. chervil, dill, borage, sorrel, parsley)
150 g watercress
200 g floury potatoes
1 shallot
1 tbsp butter
750 ml vegetable broth
100 ml whipping cream
salt
pepper (from the mill)

Instructions

1. Preheat the oven to 140 degrees Celsius fan-assisted.
2. Place the crumbled yeast, flour, semolina, olive oil, and sugar in a bowl.
3. Knead the ingredients into a smooth dough using the dough hooks of a hand mixer.
4. Cover the bowl and let the dough rise in a warm, draft-free place until its volume has doubled.
5. Divide the dough into 20 equal portions.
6. Lightly flour your work surface.
7. Roll each portion into a thin stick about 20 to 25 centimeters long.
8. Place the sticks side by side with some space between them on a baking sheet lined with baking paper.
9. Let the sticks rise again.
10. Sprinkle the sticks with the cheese.
11. Bake the grissini in the preheated oven for 25 to 30 minutes until crisp.
12. Cover them with aluminum foil if they start to brown too much.
13. Thoroughly wash the herbs and watercress.
14. Shake the vegetables dry.
15. Pluck the leaves from the stems if necessary.
16. Wash the potatoes.
17. Peel the potatoes.
18. Cut the potatoes into small cubes.
19. Peel the shallot.
20. Finely dice the shallot.
21. Sauté the shallot cubes in butter until translucent.
22. Add the potato cubes and sauté them briefly.
23. Deglaze the mixture with vegetable broth.
24. Let the soup simmer gently for about 20 minutes.
25. Add the washed herbs and watercress to the soup.
26. Blend the soup until smooth.
27. Stir in the cream.
28. Let the soup simmer a bit more for a thicker consistency or add more broth for a thinner one.
29. Season the soup with salt, pepper, and nutmeg.
30. Fill the hot soup into pre-warmed bowls.
31. Serve the soup alongside the fresh grissini.

Nutrition per serving

kcal: 567
Protein: 17 g · Fett/Fat: 29 g · Carbs: 58 g