John Myers
Light Herb Soup
The perfect light herb soup recipe with a picture and simple step-by-step instructions.
- 600 ml Vegetable broth
- 2 Stalk Chervil fresh
- 1 Stalk Smooth fresh parsley
- 6 leaves Sage fresh
- 4 Stalk Fresh thyme
- 0,5 bunch Chives
- 1 branch Rosemary fresh
- 1 piece Carrot
- 1 piece Noilly Prat
- Nutmeg
- Dried lavender flowers
- Grissini
- Clean the herbs, pat dry on crepe, then pluck the leaves from the stems and cut everything finely. (Don’t throw away the stalks, we give them in as flavor carriers and fish them out again later).
- Cut the carrot into julienne. Bring the vegetable stock to the boil and add the carrots with the thyme stalks and the other stalks and simmer briefly.
- Remove the broth from the heat and add the herbs, put the lid on and let everything stand for 10 minutes. (In a good saucepan, the soup will stay very hot for a long time, if not, reheat after 10 minutes). Fish out the stalks and dispose of them. Season finely with Noilly Prat and a little nutmeg.
- Put the finished soup in a soup cup, add some lavender flowers and a few breadsticks and now ….. enjoy your meal …..
- If you want it a little more hearty, add a few thin slices of Cabanossi or Kolbasz along with the herbs.
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