Summary

Ingredients

• 4 tablespoon butter
• 200 g sprin onion (s) (alternatively 1 small stick leek)
• 3 tablespoon flour
• 900 ml chicken broth
• 100 g cream
• lots herbs, fresh (e.g. parsley, chervil, chives, dill, cress etc.)
• salt
• pepper

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Instructions

1. Heat the butter in a large saucepan.
2. Wash and clean the spring onions or leeks. Cut into very fine strips and sauté in the butter for 5 minutes. Dust the flour over it, mix in evenly and sauté briefly.
3. Remove the pan from the heat and deglaze the roux with about 200 ml of cold broth, stir the mixture with the whisk and heat it up again. Pour in the rest of the broth and the cream, stirring constantly, the soup has to simmer again and again.
4. When all the liquid has been added, cover and simmer the soup for another 5 minutes.
5. In the meantime, wash the herbs, pat dry and finely chop. Now add the herbs to the soup and let everything stand for 5 minutes.
6. Then season with salt and pepper and serve.