Cold Herb Soup
Rinse the scallions and cut 4-5 cm (1 1/2-2 inch) long pieces. Rinse the nettle leaves, dry well and chop coarsely. Rinse the borage and sorrel, strip the leaves from the stems and chop coarsely.
Peel the onion and potatoes, dice and sauté briefly in the hot vegetable oil. Pour in the vegetable broth and simmer about 20 minutes until the potatoes are tender.
Add the prepared nettles, borage and sorrel to the soup. Simmer 1-2 minutes and then finely puree the soup. Strain the soup through a sieve. Add the green onions and the cream and let simmer to thicken or add more broth to thin, depending on the desired consistency. Season well with lemon juice, nutmeg, salt and pepper and let cool. Chill completely in the refrigerator.
Toast the white bread until golden brown and cut each slice into thirds. Cut each slice of prosciutto into thirds also and place a piece on each piece of toasted bread. Cut the parmesan cheese into small cubes and place one on each piece of bread.
To serve, season the soup again with lemon juice, nutmeg, salt and pepper to taste. Divide the soup into bowls and put 3 pieces of bread on top of each.