Herb Soup with Snow Balls
Ingredients
- For the soup
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 50 grams Leeks
- 2 potatoes
- 1 Vegetable broth
- 250 grams mixed Fresh herbs (such as spinach, lettuce, sorrel, dandelion, sage)
- 200 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- lemon juice
- Fresh herbs (for garnish)
- For the snow balls
- 2 egg whites
- 1 pinch salt
- lemon juice
Preparation steps
For the soup, peel the shallot and garlic, and finely chop.
Peel, rinse and chop the potatoes.
Rinse, trim and cut the leeks into rings.
Rinse the fresh herbs, trim and sort.
Heat butter in a pan and saute the shallot, garlic, leeks and potatoes until soft. Pour the vegetable broth, let boil and simmer covered for about 25 minutes. Add the fresh herbs and simmer further for 5 minutes. Remove from heat, puree with immersion blender, add the cream, nutmeg and lemon juice, and season with salt and pepper.
For the snow balls, beat the egg whites with a little lemon juice and salt until very stiff. Pour water in a wide shallow pan and bring to boil. Drop the beaten egg whites in the shape of small balls using two spoons into the boiling water. Poach from each side for 4 minutes.
Pour the soup into plate and put the snow balls over it. Garnish with herb leaves.
