Creamy Scallion and Herb Soup
Rinse the scallions, thinly slice the green portion and dice the white portion. Set aside 1 tablespoon of the sliced green portions for garnish. Rinse the chives, parsley and marjoram, pat dry and chop finely. Set aside 2 tablespoons of the chopped herbs.
Melt the butter in a large pan and sauté the scallions briefly. Stir in the vegetable broth, cover and simmer for about 10 minutes. Stir in the chopped herbs and whipping cream and season with herb salt and cayenne pepper. Puree the soup with an immersion blender until smooth.
Strain the soup through a fine mesh sieve, then ladle into bowls, sprinkle with the reserved scallions and chopped herbs and serve.