John Myers
Contents
show
Green Soup with Crispy Herbs
The perfect green soup with crispy herbs recipe with a picture and simple step-by-step instructions.
Soup
- 1 liter Asparagus cooking water
- 6 Jacket potatoes
- Flat leaf parsley, lemon balm, rocket,
- Basil, chicory
- 2 tbsp Sour cream
- 100 ml Cream
- Salt, pepper, garlic
- Some butter
Crispy herbs
- 1 role Puff pastry
- Basil, lemon balm, flat leaf parsley
- Salt, caraway seeds
- Cream
- Peel the jacket potatoes and cut into small pieces, pour the asparagus boiling water over them and mix finely with the blender. Mix the liquid with the sour cream and cream. Finely chop the herbs and add to the soup. Season to taste with salt and pepper and finely chopped garlic.
- In the meantime, preheat the oven to 200 °.
- Roll out the puff pastry and cover half with basil leaves and lemon balm, sprinkle some chopped parsley on the leaves and lightly salt everything. Now beat the blank half of the dough over the top and press down a little. Cut out leaves with cookie cutters. Brush these with a little cream and sprinkle with caraway seeds. Place the leaves on a baking sheet and bake in the oven at 200 ° for about 13 minutes until golden brown.
- Cut the chicory salad into pieces and add to the soup. Mix everything again with the blender, mixing in a small piece of cold butter.
- Divide the soup into the preheated plates, sprinkle with chopped parsley, add a dollop of sour cream to the soup and serve with the crispy herbs. Finished.
- The herbs can be varied as desired.
Facebook Comments