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🍲 Creamy Spring Herb Soup with Crispy Croutons

366 kcal · 30 min · 4 servings

Ingredients

• 250 g mixed young herbs (e.g. wild garlic, chervil, sorrel, nettle, garden cress, parsley, mint, etc.)
• 1 onion
• 2 garlic cloves
• 3 tbsp butter
• 2 tbsp flour
• 700 ml vegetable broth
• 200 ml whipping cream (at least 30% fat content)
• 100 ml milk
• salt
• pepper (from the mill)
• 1 pinch freshly grated nutmeg
• 1 slice rye wholemeal bread
• 1 tbsp butter
• salt
• daisy flower (for garnish)
• herbs (for garnish)

Instructions

1. 1. Thoroughly wash the spring herbs and shake them dry.
2. 2. Finely chop the herbs.
3. 3. Peel the onion and the garlic.
4. 4. Finely chop the onion and garlic as well.
5. 5. Melt the butter in a pot.
6. 6. Sauté the onions and garlic until translucent.
7. 7. Add the flour and stir briefly until light, without letting it turn brown.
8. 8. Deglaze with a portion of the broth and stir vigorously to avoid lumps.
9. 9. Add the remaining portion of the broth.
10. 10. Bring the mixture to a boil.
11. 11. Let the soup simmer for three minutes.
12. 12. Stir in the cream and the milk.
13. 13. Add the chopped herbs.
14. 14. Let the soup come to a brief boil.
15. 15. Remove the pot from the heat.
16. 16. Puree the soup finely with a blender.
17. 17. Season the soup with salt, pepper, and nutmeg.
18. 18. Remove the crust from the bread.
19. 19. Cut the bread into small cubes.
20. 20. Fry the bread cubes in butter with a pinch of salt until crispy.
21. 21. Let the toasted bread cubes drain on kitchen paper.
22. 22. Fill the soup into small bowls.
23. 23. Decorate the bowls with daisies and fresh herbs.
24. 24. Serve the soup hot.

Nutrition per serving

• kcal: 366
• Protein: 7 g · Fett/Fat: 30 g · Carbs: 18 g