Summary

Ingredients

• 1 bunch spring onion (s) with green
• 1 tablespoon butter
• 2 points soup green
• 1 tablespoon wheat flour
• 1 liter vegetable stock
• 200 ml cream
• Seasoned Salt
• 1 lemon (s)
• 2 bunch basil
• 30 g bread (whole wheat bread)
• 50 g sunflower seeds

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Instructions

1. Clean and wash the onions and cut into fine rings. Heat the butter in a sufficiently large saucepan and steam the onion rings in it. Add the soup greens and cook for about 2 minutes. Scatter the flour over it and let it sweat briefly. Remove the pan from the heat and fill with the vegetable stock, stir until smooth and bring to a boil. Add the cream and season the soup with herb salt, lemon juice and the grated lemon zest. Finally add the basil and puree everything with a hand blender or put in the blender.
2. Cut the bread into fine cubes and roast them together with the sunflower seeds in a non-fat frying pan until crispy. Sprinkle over the hot soup and serve.