Swiss Herb and Vegetable Soup
- 1 carrot
- ¼ Celery
- 2 sticks Leeks
- 2 slices white bread
- 3 Tbsps butter
- 1 Tbsp Pastry flour
- 1 handful Spinach (100 grams)
- 1 handful Swiss chard (100 grams)
- 1 bunch Sorrel (approximately 50 grams)
- 1 bunch Wild garlic (approximately 50 grams)
- 1 garlic clove
- 2 shallots
- 2 Tbsps chopped Fresh herbs (Chives, parsley)
- freshly ground peppers
- 1 egg yolk
- 1 Tbsp Whipped cream
Rinse and peel carrot and celery root. Halve leek lengthwise, rinse thoroughly, and cut crosswise into half moons. Combine vegetables with 1 liter (approximately 4 1/4 cups) water or vegetable stock. Simmer 30 minutes.
Cut bread into small cubes. In a pan, cook bread cubes in 2 tablespoons melted butter until golden-brown. In another pan, heat remaining butter until melted. Add flour and sauté, stirring, 2-3 minutes (do not let flour take on any color). Strain carrot and leek broth through a sieve into another pot. Bring to a boil.
Rinse, trim and cut spinach, chard, sorrel and wild garlic into strips. Peel garlic and shallots and finely chop shallots. Add sliced vegetables, shallots and herbs (1 tablespoon chopped chives and chopped parsley) to soup.
Press garlic through a garlic press into the soup and season with salt, pepper and nutmeg. Whisk egg yolk with cream and stir into soup. Ladle soup into warmed bowls and serve garnished with croutons and fresh herbs.