John Myers
Ingredients for 4 servings:
- 1 shallot(s)
- 30 g clarified butter
- 3 tbsp flour
- 150 ml white wine
- 600 ml vegetable stock
- 250 g sour cream
- ½ bunch curly parsley
- ½ bunch chervil
- ½ bunch chives
- 1 box of cress
- 1 egg yolk
- some salt and pepper
- some nutmeg
- 1 tsp honey
- 30 g almond flakes
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Heat the clarified butter in a pan and sauté the finely diced shallot over medium heat until translucent. Dust with flour and sauté briefly. Add the white wine, vegetable stock, and 150g of sour cream. Cover and bring to a boil, then simmer over low heat for 10 minutes. Chop the herbs and set aside 1 tablespoon of cress. Place the herbs, egg yolk, and 100g of sour cream in a mixing bowl. Add 1 ladleful of the soup liquid and puree everything. Heat the pureed herbs in the soup; do not allow to boil. Season to taste with nutmeg, salt, pepper, and honey. Toast the flaked almonds in a dry pan and sprinkle the soup with the flaked almonds and the reserved cress.
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