Herbal cream soup

Name: Herbal cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 collar Parsley and chives; 40 g Butter or margarine; 40 g Flour; 800 ml Vegetable broth (instant); 125 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Nutmeg; 3 discs Toast; 2 TABLESPOONS Oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 collar Parsley and chives
40 g Butter or margarine
40 g Flour
800 ml Vegetable broth (instant)
125 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Nutmeg
3 discs Toast
2 TABLESPOONS Oil

Directions

1
Peel and finely chop the onion. Wash the herbs, dab dry. Put some parsley aside for garnishing. Chop the rest of the parsley finely, cut the chives into fine rolls. Heat the fat in a pot and fry the onion in it until transparent.
2
Add flour, sweat and pour on broth while stirring. Add cream, bring to the boil and simmer for about 4 minutes. Add herbs and simmer for about 1 minute. Season to taste with salt, pepper and nutmeg.
3
Cut out 12 small flowers from the slices of bread. Heat the oil in a pan. Fry the bread blossoms until golden brown. Arrange the soup in deep plates. Place croutons on top and garnish with parsley.