For the soup, clean and chop the celery, leek and parsley roots. Cut the lemongrass stalks at the roots and mash them lightly.

Heat the rapeseed oil and briefly sauté the chopped soup greens, the lemongrass stalks and the peppercorns in it (be careful not to let the vegetables get too dark).

Fill the whole thing up with 1500 ml of water, bring to the boil and cook for at least 45 minutes on a low heat with the lid closed. Then pour the soup through a kitchen sieve and season the clear broth with salt and nutmeg. Add the chopped parsley.

Heat the oil in a pan and fry the scallops on both sides until golden brown.

Put the soup in a soup plate and arrange two scallops in the middle and garnish with lemon peel and flat leaf parsley.

For the bread, clean, wash and roughly grate the zucchini and carrots. Spread both on kitchen paper and pat dry. Roast the pumpkin seeds without fat and let them cool. Coarsely grate the cheese.

Beat eggs with the whisk of the hand mixer until they are thick and foamy. Mix the flour and baking powder and stir in.

Add salt, oil, zucchini and carrots and stir in as well. Add cheese and pumpkin seeds and mix in. Pour the dough into a greased loaf pan (25 cm long, 12 cm wide, approx. 1.5 liters) sprinkled with breadcrumbs.

Put the bread in the preheated oven (electric stove: 200 ° C / gas: level 3) for approx. Bake for 60 minutes. then turn down the temperature (electric stove: 175 ° C / gas: level 2) and bake for another 20-25 minutes. Take out of the oven and let cool down briefly on a rack - then turn out of the mold.

For the butter, bring the butter to room temperature and puree with the coarsely chopped wild garlic. Season to taste with salt and lemon juice.

Serve the bread with the butter with the soup.