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
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion and garlic. Clean, peel and dice the parsley roots.
- 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.
- In the meantime, rinse off the herbs, shake dry and pick off the leaves. Debark the toast and cut into approx. 1 cm cubes.
- Add the herbs to the soup and puree everything with a blender. Season to taste with salt and lemon juice.
- Fry the toast cubes in oil, sprinkle with paprika and salt.
- Put the soup in a plate and spread the toast cubes over it. Garnish with herbs if you like.
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