Salad soup with ham and bread cubes

Ingredients for 4 servings:

• 150 g diced ham
• 1 bread roll, cut into cubes
• 1 lettuce(s)
• 1 bunch of spring onions
• 750 ml vegetable stock
• 1 tbsp flour
• 1 pinch(s) of sugar
• some salt and pepper
• 1 handful of herbs, e.g. parsley, ground elder or chives
• some marigold flowers
• some clarified butter for frying
• 1 tbsp butter for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Heat some clarified butter in a saucepan and fry the ham cubes until crispy. Transfer the fried cubes to a kitchen towel. Then melt the butter in the same pan and fry the bread cubes until crispy, then place them on the kitchen towel. Slice the spring onions into rings and the lettuce into coarse strips. Finely chop the herbs. Melt some more clarified butter in the pan and sauté the spring onion rings. Dust the rings with flour, add the lettuce strips, and let them collapse slightly. After a short time, deglaze with the stock and simmer for 2-3 minutes, then puree the contents of the pan with a hand blender. Season the soup with sugar, pepper, salt, and herbs. Serve the finished soup in deep bowls, place the ham and bread cubes in the center of the soup, and scatter a few marigold blossoms over the soup.