Three Herb Cream Soup with Croutons

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 onion (s)
  • 1 clove garlic
  • 200 g parsley - root
  • 800 ml vegetable stock
  • 200 g sweet cream
  • 2 slices toast
  • 0.5 ½ bunch chervil
  • 0.5 ½ bunch parsley
  • 0.5 ½ bunch watercress
  • Lemon juice, fresh, 1-2 tablespoon
  • Paprika powder (noble sweet)
  • salt
  • oil
Three Herb Cream Soup with Croutons
Three Herb Cream Soup with Croutons

Instructions

  1. Peel and finely dice the onion and garlic. Clean, peel and dice the parsley roots.
  2. Heat 1 tablespoon of oil in a saucepan. Sauté the onion, garlic and parsley roots in it. Deglaze with the stock and cream. Simmer the soup for 15-20 minutes.
  3. In the meantime, rinse off the herbs, shake dry and pick off the leaves. Debark the toast and cut into approx. 1 cm cubes.
  4. Add the herbs to the soup and puree everything with a blender. Season to taste with salt and lemon juice.
  5. Fry the toast cubes in oil, sprinkle with paprika and salt.
  6. Put the soup in a plate and spread the toast cubes over it. Garnish with herbs if you like.

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