Summary

Ingredients

• 2 shallot (s), or small onions
• 2 cloves garlic
• 1 bunch parsley
• 1 bunch chives
• 1 bunch dill
• 1 pot chervil, optional
• 1 box cress
• 2 tablespoon butter
• 500 ml vegetable stock
• 150 ml whipped cream
• 150 g sour cream
• salt
• pepper
• 2 slices toast

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Instructions

1. Peel shallots and garlic, finely chop shallots, press garlic or chop very finely, wash herbs, shake dry and finely chop. Sauté shallots and 1 chopped garlic clove in 1 teaspoon of hot butter, pour in the broth and bring to the boil, add the herbs and cook covered for about 5 minutes over medium heat, then add the cream and simmer for about 5 - 10 minutes (if you like it, the soup can be cooked) puree briefly with the hand blender). Then melt the sour cream in it and season the soup with salt and pepper. Dice the toast, add the remaining garlic to the remaining heated butter, add the bread and fry until golden brown. Serve the herb soup with croutons.
2. Tip: You get a delicious fish soup very quickly if this herb soup is prepared with fish stock instead of vegetable broth and a few pieces of salmon / eel / plaice or similar are cooked in it.