First the Juliennes are cut. To do this, the carrots, kohlrabi, parsnips, celery, leeks, savoy cabbage and lettuce hearts are washed, cleaned and cut into fine sticks.
The pins should be roughly 3 to 5 cm long. The thickness should roughly correspond to the height of a lying 1 € coin.
For the root vegetables, I recommend a so-called `julienne cutter`. This is a kind of vegetable peeler that cuts the appropriate pegs out of the vegetables.
Melt the butter in a large soup pot and bring it to medium heat. Be careful not to let the butter get too hot and burn. Simply add a small piece of the vegetables to the butter. As soon as the piece of vegetables starts to make noises, place the finely chopped shallots and julienne strips in the fat. Now sauté in the butter for about 3 minutes and stir more often.
Then fill up with the vegetable stock until the vegetables are covered approx. 1 finger`s breadth. Bring it to the boil briefly and then let it steep for about 25 minutes over a low flame, stirring occasionally.
In the meantime, cut the sandwich toast into small cubes and roast in the butter until golden brown and crispy, season a little with salt and pepper.
When the soup has finished brewing, fill up with the rest of the stock up to the desired liquid and season again with (a little) salt and freshly ground pepper. Some prefer a little more inlay, others prefer more liquid. Try out!
If necessary, heat up again quickly.
Finally, arrange the soup in deep plates, garnish with croutons and sprinkle with parsley and chives.
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