herbal cream soup

Ingredients for 4 servings:

• 4 tbsp butter
• 200 g spring onions (alternatively 1 small leek)
• 3 tbsp flour
• 900 ml chicken broth
• 100 g cream
• lots of fresh herbs (e.g. parsley, chervil, chives, dill, cress etc.)
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the butter in a large saucepan. Wash and trim the spring onions or leeks. Cut them into very fine strips and sauté in the butter for 5 minutes. Sprinkle the flour over the roux, mix evenly and sauté briefly. Remove the pan from the heat and deglaze the roux with about 200 ml of cold stock. Whisk the mixture until smooth and return to the heat. While stirring constantly, add the remaining stock and the cream, ensuring the soup is simmering gently. Once all the liquid has been added, cover and simmer for a further 5 minutes. Meanwhile, wash the herbs, pat dry and finely chop. Add the herbs to the soup and let it stand for 5 minutes. Season with salt and pepper and serve.