Herb soup recipe
Herb Soup recipe
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Ingredients
| 1 pinch(es) | saffron |
| 2 | cloves |
| 1 ¼ l | chicken stock |
| 4 sprig(s) | mint, chopped |
| 4 sprig(s) | lemon balm, chopped |
| 2 clove(s) | garlic, minced |
| 2 | onions, chopped |
| 4 sprig(s) | thyme, chopped |
| 1 bunch(es) | parsley, chopped |
| 12 | coriander seeds |
| salt and pepper, to taste | |
| 6 slice(s) | toast, cut into cubes |
| 3 tbsp | butter |
Instructions
In a skillet heat 2 tablespoons of butter and fry the bread cubes until golden all around. Set aside.
Heat 1 tablespoon of butter in a saucepan and sauté the onions and garlic until lucent. Add the stock and bring to a boil. Add all spices and the thyme, cover and cook over low heat for 10 minutes. Add mint, lemon balm and parsley and cook for another 2 minutes. Season to taste with salt and pepper.
Strain the soup into soup bowls and serve sprinkled with the croûtons.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Herb soup recipe
Recipe type: xarchivex
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