Celle herb cream soup

Ingredients for 2 servings:

• 2 tbsp butter-flavored cooking cream
• 1 shallot(s)
• 2 thick spring onions
• 1 garlic clove(s)
• 1 tbsp, sifted buckwheat flour
• 100 ml dry white wine
• 250 ml water
• 150 ml cooking cream
• 30 g herbs, mixed or frozen including dill, lovage, cress, sorrel, basil, chives
• 10 g flat-leaf parsley
• 1 tsp Worcestershire sauce
• 1 egg yolk
• 1 tbsp condensed milk
• n. B. salt and pepper, white
• 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian, a light starter soup from Celle

Peel and dice the shallot and garlic clove. Trim, wash, and slice the spring onions. Wash and chop the herbs. Heat the frying fat in a saucepan. First, lightly sauté the diced shallots and the white parts of the spring onions, then the garlic. Stir in the buckwheat flour and sauté slightly, stirring constantly. It should not turn brown. Now pour in the white wine and bring to a boil, then simmer for 1 minute, stirring constantly. Next, add the water and the cooking cream. Season with salt and white pepper and simmer gently for 5 minutes. Season with Worcestershire sauce and add the green parts of the spring onions and the chopped herbs, except for the parsley. Simmer for another 2 minutes. Purée with a hand blender. Just let it simmer. In a cup, whisk the egg yolk with the condensed milk, add 4 tablespoons of the broth, and mix. Pour the broth into the broth and mix. The soup should no longer be boiling. Season with salt, pepper, and sugar and stir in the chopped parsley. Now it’s ready to serve.