Foamy Herbal Soup of Green Sauce Herbs

Prepare a hearty soup with the herb stems and other vegetable scraps. Melt the butter, sauté the onion or possibly shallot cubes until translucent. Dust with the flour and burn off. Extinguish with a shot of white wine and pour in the strained soup and the whipped cream. Simmer everything together for about 10 minutes. Shortly before serving, add the chopped kitchen herbs and bring to the boil briefly.

Refine the soup with a mixture of whipped cream and beaten egg yolk (liaison) and perhaps season with pepper & salt and a pinch of nutmeg.

Tip: Smoked salmon or smoked trout is an ideal ingredient.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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