Zucchini and Herb Soup
- For the soup
- 1 bunch Watercress
- 50 grams mixed Fresh herbs (parsley, chervil, borage, arugula)
- 1 small zucchini
- 2 shallots
- 600 milliliters Vegetable broth
- 2 Tbsps butter
- 100 grams Whipped cream
- ½ organic lemon (finely grated)
- 1 egg yolk
- freshly ground peppers
Peel the shallots and finely chop. Pluck the watercress leaves from the stalks, rinse, shake dry and set a handful aside. Chop the rest coarsely. Rinse and grate the zucchini. Rinse the remaining herbs, shake dry and pluck the leaves from their stems.
Heat some butter in a pan and sauté the shallots and zucchini. Add the watercress and herbs and pour in the vegetable broth. Simmer for 5 minutes and then purée with an immersion blender until frothy.
Whip the cream and season with lemon zest, salt and pepper. Add the egg yolk and the cream to the soup (do not boil).
To serve, pour into bowls and serve garnished with arugula and nasturtiums.