Foam soup of spring herbs

Ingredients for 6 servings:

• 1 bunch basil (leaves only), finely chopped
• 1 bunch parsley, flat, with stems, finely chopped
• 1 bunch of fresh chives, cut into fine rolls
• 1 clove(s) garlic, fresh, finely diced
• 1 tbsp extra virgin cold-pressed olive oil
• 800 ml light chicken stock
• 100 g butter, very cold, cut into cubes
• 50 g yogurt
• 50 g cream cheese, natural
• n. B. salt and pepper, freshly ground
• some cream, whipped
• 1 handful of arugula, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

liquid homage to spring from Fiefhusen

In a wide, sufficiently large pot, heat the olive oil to 3/4 heat. Add the finely diced garlic and sauté until golden brown. Now add the chicken stock and bring to a boil. Add the herbs (chopped as indicated in the ingredients list), the butter cubes, the yogurt, and the cream cheese to the soup and blend thoroughly with a hand blender until fluffy. Season with salt and pepper and serve immediately on warmed plates. Sprinkle lightly with the finely chopped arugula and place a dollop of whipped cream in the center of the plates. If you like, you can quickly add a skewer of cream to the soup. It looks pretty, but it’s not absolutely necessary.