Fresh Green Arugula and Herb Soup with Herb Butter Alla Casa and Italian Bread

Put the butter pieces with olive oil in a bowl and stir with a fork until a creamy consistency is achieved. Add the rock salt from the mill as desired. Then wash the herbs, dry them, pluck them from the stems and set aside 4 “pretty” sections for decoration. Then cut the parsley, rosemary, verveine and sage very finely and add them. (The small thyme leaves can be added directly.) Stir in everything and season to taste (with a piece of bread). Fill the finished herb butter into pretty pots (or similar), smooth it out and decorate each with a “pretty” herb piece. Cover with cling film and chill in the refrigerator.

Clean and wash the herbs and rocket and remove the stems. Set aside a small part of the rocket for decoration. Then immerse the herbs and the remaining rocket in boiling water for a minute, drain and rinse immediately (so that they keep their beautiful green color). Then squeeze out and cut into small pieces. Peel the onions and potatoes and fry them in large pieces in ghee or olive oil until translucent. Then deglaze with a glass of strong Chardonnay and add the broth. Simmer for about 25 minutes more than let it simmer. Then add the cream and puree. Put in a good strip of the peel from the organic lemon and organic lime every 1-5 minutes, then remove it again. Add the blanched herb mixture to the soup and let it steep for 1-2 minutes. Then add the cold butter and puree everything until foamy. Season to taste with lemon juice, lime juice, salt, chilli and grated nutmeg. Shortly before serving, cut the remaining rocket leaves into small pieces and use them as a filler. Put a few on top for decoration. Serve the soup in preheated soup bowls / plates. Serve with bread with herb butter.