Herb Soup with Flower-Shaped Croutons
Ingredients
- For the soup
- 200 grams Stinging nettle
- 200 grams Borage Leaf
- 2 sprigs Lovage
- 1 garlic clove
- 2 small onions
- 1 carrot
- 1 cut Celery
- ½ stalk Leeks
- 200 grams mixed Fresh herbs (campion, chard, spinach )
- 1 bunch thyme
- 30 grams grated Parmesan
- 1 egg yolk
- 20 grams Pastry flour
- 20 milliliters olive oil (extra virgin)
- peppers (freshly ground)
- salt
- For garnishes
- 4 slices white bread
- 4 Tbsps Garlic oil
- Fresh herbs (for garnish)
Preparation steps
Rinse the nettle and borage leaves using gloves if desired. Shake dry. Rinse the lovage, shake dry and pluck leaves. Peel and finely chop the onions and garlic. Rinse, peel and cut the carrot and celery into small cubes. Rinse the leek and slice into rings. Rinse the mixed herbs and thyme, shake dry and pluck the leaves. Add everything, except for the nettle and borage leaves, to a large saucepan and cover with 1 liter (approximately 4 cups) of water. Bring to a boil and simmer until everything is tender, about 20-25 minutes. Puree the soup and press through a fine sieve. Put the soup back in the pot and bring to a boil again.
Place the borage and nettle leaves in a blender along with the oil and puree to a fine consistency. Blend in the egg yolks and flour. Add the mixture to the hot soup and reduce to a simmer. Do not boil. Season with salt and pepper.
Use a flower-shaped cookie cutter to cut flowers out of the white bread. Heat the garlic oil in a skillet and toast the bread flowers on each side until golden and crispy. To serve, divide the soup between bowls and garnish with the bread flowers and herbs.
