Herbal foam soup

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and chop the onion. Wash the herbs and remove the leaves. Clean the carrots, leaving a little green, peel and wash. Steam in little boiling, lightly salted water covered for about 8 minutes.

2. 2

   Fry the onion in hot fat. Add flour, sweat briefly. Stir in 600 ml water, 100 g cream and stock, bring to the boil. Simmer covered for about 10 minutes

3. 3

   Drain the carrots and let them cool down a little. Puree the herbs in the soup, except for some basil. Season to taste. Cut the ham in half and wrap the carrots around it. Whip the rest of the cream until stiff, stir into the soup. Garnish and serve with the carrots

Nutrition Facts

KCAL
240 kcal

CARBS
8 g

FATS
20 g

PROTEINS
6 g