Herbal cream soup

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and wash spring onions and cut them into thin slices at an angle. Wash parsley, dab dry and chop, except for something to garnish. Heat the fat in a saucepan and sauté the spring onions in it, except for 2 tablespoons. Add the parsley, pour 600 ml of water and bring to the boil. Stir in the yeast stock and simmer covered for about 5 minutes.

2. 2

   In the meantime peel garlic and press it through a garlic press. Finely dice toast. Heat basil oil in a pan and fry the toast cubes until golden brown, turning them over. Finally add garlic and fry briefly. Remove from the pan immediately. Cut the cress from the bed and add to the soup together with the cream. Finely puree the soup, bring to the boil and pour in the sauce thickener while stirring. Boil again for another 1 minute and season with salt and pepper. Divide into 4 soup cups and sprinkle with croutons and the remaining spring onions.

3. 3

   Remove from the pan immediately. Cut the cress from the bed and add to the soup together with the cream. Finely puree the soup, bring to the boil and pour in the sauce thickener while stirring. Boil again for another 1 minute and season with salt and pepper. Divide into 4 soup cups and sprinkle with croutons and the remaining spring onions. Serve garnished with parsley

Nutrition Facts

KCAL
310 kcal

CARBS
15 g

FATS
26 g

PROTEINS
4 g