Creamy Herb Soup
Ingredients
- For the grissini
- ½ cube Yeast
- 200 grams Pastry flour
- 50 grams Semolina
- 1 pinch salt
- 50 milliliters olive oil
- 1 pinch sugar
- 75 grams freshly grated Parmesan
- For the soup
- 100 grams mixed Fresh herbs (such as chervil, dill, borage, sorrel, parsley)
- 150 grams Watercress
- 200 grams floury potatoes
- 1 shallot
- 1 Tbsp butter
- 750 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 140°C (approximately 300°F).
For the grissini, mix the crumbled yeast, flour, semolina, salt, olive oil and sugar in a bowl. Knead until smooth. Cover and let rise in a warm place until the volume has doubled.
Divide the dough into 20 portions. Roll the dough onto a floured surface into 20-25 cm thin rods. Lay the rods next to each other on a lined baking sheet. Let sit. Sprinkle with cheese and bake for 25-30 minutes, until crisp. Cover with aluminum foil to prevent excess browning.
For the soup, rinse the herbs and watercress, shake dry and pluck the leaves. Rinse, peel and dice the potatoes. Peel and finely chop the shallot. Saute the shallot in hot butter. Add the potatoes and saute. Pour in the vegetable broth and simmer quietly for about 20 minutes.
Add the herbs and watercress to the soup. Puree finely. Add the cream. Depending on the desired consistency, boil down or add more broth. Season with salt, pepper and nutmeg. Pour the soup into bowls and serve with the grissini.
