Herbal cream soup with pesto crostini

Name: Herbal cream soup with pesto crostini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Spring onions; 40 g Butter or margarine; 40 g Flour; 800 ml Vegetable broth (instant); 150 g Baguette; 1 TABLESPOON Pine nuts; 1 collar Parsley; 1 collar Dill; 1 Pot of basil; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50-60 g Genoese Pesto (Glas)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Spring onions
40 g Butter or margarine
40 g Flour
800 ml Vegetable broth (instant)
150 g Baguette
1 TABLESPOON Pine nuts
1 collar Parsley
1 collar Dill
1 Pot of basil
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
50-60 g Genoese Pesto (Glas)

Directions

1
Clean and wash spring onions and cut into fine rings. Heat the fat in a pot and sauté the spring onions. Dust with flour, sweat briefly and pour on the stock while stirring. Bring the soup to the boil and simmer for about 5 minutes. In the meantime, cut the baguette into slices and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes. Roast pine nuts in a pan without fat and let them cool down. Wash herbs, dab dry and chop except for something to garnish.
2
Stir the herbs and 200 g cream into the soup and puree. Season herb soup with salt and pepper. Spread baguette slices with pesto and sprinkle with pine nuts. Beat 50 g cream until semi-stiff. Arrange the soup in 4 deep bowls and stir in a dollop of cream each. Sprinkle with remaining herbs and garnish. Serve with pesto crostini