Herbal Soup with Chili Croutons and Risotto Balls

Wash and drain the spinach leaves, remove the coarse stalks. Put in boiling salted water for 3 minutes and blanch. Rinse in a colander and let drain. Squeeze the spinach well with your hands, cut into small pieces and leave to cool. Wash the herbs, shake dry and cut into small pieces. Peel the onion and potatoes and cut into small cubes. Melt 1 tablespoon butter in a saucepan, fry the onion and potato cubes over a mild heat until translucent. Fill up with broth and let it steep for 25 minutes just below the boiling point. Add the cream and puree the soup with the hand blender or in the kitchen blender. Add the lemon zest, leave to stand for a minute and remove again. Just before serving, add the spinach, herbs, garlic and the remaining butter to the soup and stir in with a hand blender. Season with salt, a pinch of cayenne pepper and a little nutmeg.

Peel the onion, cut into small cubes and sauté in a shallow saucepan over a mild heat with olive oil until translucent. Add the rice and cook until the rice grains are translucent. Deglaze with the white wine and let it boil down. Pour in a little broth and, stirring frequently, pour in hot broth over and over again and reduce over a mild heat until the rice grains are soft or still bite after 15 minutes. Stir in butter and Parmesan and season with salt. Let cool down. Shape the cold risotto into small balls and then bread it in the classic way. Turn in flour, turn in egg and finally in breadcrumbs. Bake the finished balls in fat and serve with the soup.

Remove the edge of the 4 slices of toast and cut the slices into small cubes. Fry them in chilli oil in a pan and spread on top of the soup.