Three herb cream soup with croutons

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 200 g parsley root
• 800 ml vegetable stock
• 200 g sweet cream
• 2 slices of toast
• ½ bunch chervil
• ½ bunch parsley
• ½ bunch watercress
• Lemon juice, fresh, 1-2 tbsp
• Paprika powder (sweet)
• Salt
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with little effort a lasting memory even for guests

Peel and finely dice the onion and garlic. Trim, peel, and dice the parsley roots. Heat 1 tablespoon of oil in a saucepan. Sauté the onion, garlic, and parsley roots. Deglaze with stock and cream. Simmer the soup for 15-20 minutes. Meanwhile, rinse the herbs, shake dry, and pick off the leaves. Remove the crusts from the toast and cut into approximately 1 cm cubes. Add the herbs to the soup and puree everything with a hand blender. Season with salt and lemon juice. Fry the toast cubes in oil, sprinkle with paprika and salt. Ladle the soup into bowls and top with the toast cubes. Garnish with herbs, if desired.