herbal foam soup

Ingredients for 6 servings:

• 800 ml vegetable stock
• 100 ml white wine (dry Riesling)
• 100 ml cream
• 50 g butter, cold
• 30 g wild garlic
• 60 g parsley, flat, plucked
• 30 g pimpinella, picked
• 30 g chervil leaves, picked
• 60 g sorrel, chopped
• 30 g fennel, the green part
• Salt
• Sugar
• black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Refreshing – Simple – Delicious

Bring the vegetable stock, white wine, and cream to a boil and reduce to about two-thirds. Then add the trimmed and picked herbs and blend everything with a hand blender. Add the cold butter and blend until foamy. Finally, season with salt, sugar, and pepper. Serve hot.