Ingredients
The following ingredients have 4 Servings
- 0.5 bunch Chives (leaves removed and finely chopped)
- 0.5 bunch parsley (leaves removed and finely chopped)
- 0.5 bunch marjoram (leaves removed and finely chopped)
- 1 Tbsp butter
- 8 scallions (green part cut into rings, 1 tbsp set aside to garnish, white part diced)
- 3.5 cups vegetable stock
- 1 cup cream (at least 30% fat)
- herb salt
- 0.5 tsp cayenne pepper
Instruction
- Mix the herbs together and set aside 2 tbsp to garnish.
- Heat the butter in a pot and fry the spring onions. Stir in the stock and simmer for approx. 10 minutes.
- Add the herbs and the cream and season with herb salt and cayenne pepper. Puree the soup and sieve if desired.
- Pour the soup into bowls, garnish with the remaining herbs and spring onions and serve.
