John Myers
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Herbal Foam Soup with Breadsticks
The perfect herbal foam soup with breadsticks recipe with a picture and simple step-by-step instructions.
Herbal foam soup
- 4 Pc. Shallots
- 2 Pc. Carrots
- 0,5 Pc. Celeriac fresh
- 1 Pc. Leek
- 400 ml Cream
- 2 liter Poultry stock
- 200 ml Noilly Prat
- 300 ml White wine
- 500 g Butter
- 1 bunch Chives
- 1 bunch Wild garlic fresh
- 1 bunch Parsely
- 1 bunch Sorrel
- 1 bunch Chervil
- 1 bunch Dill
- 250 g Young spinach leaves
- Salt
- Nutmeg
- Colorful pepper
Parmesan crackini
- 25 g Butter
- 100 ml Whole milk
- 5 g Yeast fresh
- 180 g Flour
- 3 tbsp Grated Parmesan
- 5 g Salt
- Peel shallots, carrots and celery and cut into large cubes. Wash and roughly cut the leek. Sweat everything together over medium heat in a little butter until it is soft, then deglaze with white wine and let it boil down. Then add the Noilly Prat and let it boil down, when it no longer smells of alcohol, add the poultry stock, season with salt, nutmeg and colored pepper and simmer gently for about 30 minutes.
- In the meantime, melt the remaining butter (do not make it too hot). Wash and roughly cut the herbs. Blanch the spinach and herbs and soak in ice water. Mix the well-squeezed herbs with the butter with the hand blender to a herb butter and chill.
- Strain the soup and bring the stock to the boil together with the cream. Mix the herb butter with the hand blender, season to taste again and you’re done.
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