French herb soup

Ingredients for 4 servings:

• 1 shallot(s)
• 150 g sorrel
• 100 g leaf spinach
• 1 bunch of celery leaves
• 1 bunch watercress
• 1 bunch of chervil
• 1 bunch of flat-leaf parsley
• 1 kg potatoes, floury
• 1 cucumber(s)
• 200 g butter
• Sea salt, coarse, alternatively Vegeta
• 3 tbsp crème fraîche
• Pepper, freshly ground

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

For hot days

Peel and finely chop the shallot. Trim, wash, and shake dry the leafy greens and herbs. Set aside a few herb leaves for garnishing. Peel, wash, and dice the potatoes. Trim, wash, and halve the cucumbers, remove the seeds with a tablespoon, and finely dice them. Melt half the butter in a saucepan, add the leafy greens, herbs, and diced cucumber. Cover and sauté for about 5 minutes. The vegetables and herbs should not brown. Add 1.5 liters of water, season with salt, and add the diced potatoes. Let it simmer for 25 minutes. Once the cooking time is up, strain the soup. Using a hand blender, stir in the remaining butter and crème fraîche. Season with salt and pepper. Plate the soup and serve garnished with herb leaves.