First, heat the butter with two bay leaves in a saucepan. Then finely chop the herb mixture, sweat and deglaze with the vegetable stock and reduce.

Next, peel the onions, dice them finely and add them, also let them sweat and deglaze again with a little broth.

Peel and dice the potato and a clove of garlic. Cut some light leek into small pieces and add.

Depending on the amount, add half a banana or a whole banana and deglaze with white wine at the end. Alternating between reducing and adding liquid again and again.

Briefly fry the scampis in a pan with frying fat and add the remaining chopped garlic cloves. Put a small sprig of thyme and rosemary and a little lemon in the pan. Then add a piece of butter and toss the scampi in the pan.

In the next step, puree the soup and then strain it through a sieve. Now finely chop the parsley and add about a third to the soup and cook a little together.

Just before serving, sprinkle the remaining herbs over the soup. Finally, garnish the starter with 3 scampis and a sprig of dill each.