Spring Vegetable Soup with Herb Cubes

Name: Spring Vegetable Soup with Herb Cubes
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 2 slices white bread; 5 sprigs fresh parsley; 1 bunch fresh chervil; 20 g milk; 3 medium eggs; 2 pinches fine sea salt; 1 pinch ground black pepper; 2 carrots; 100 g frozen green peas; ½ leek; 150 g celeriac; 160 g onions; 50 g cherry tomatoes; 1200 g water; 5 g soy sauce; 2 vegetable stock cubes (for 0.5 l each); 1 garlic clove; 1 tsp fine sea salt; 1 pinch ground white pepper; oil

3.7 3 évaluations

Préparation 15min

Total 40min

4 portions

Ingrédients

Herb Cubes

white bread torn in pieces
2 slices
fresh parsley leaves only
5 sprigs
fresh chervil leaves only
1 bunch
1 bunch fresh tarragon, leaves only
milk
20 g
medium eggs
3
fine sea salt
2 pinches
ground black pepper
1 pinch

Spring Vegetable Soup

carrots (approx. 150 g), cut in sticks (1 cm x 4 cm)
2
frozen green peas
100 g
leek (approx. 100 g), cut in sticks (1 cm x 4 cm)
½
celeriac cut in sticks (1 cm x 4 cm)
150 g
onions quartered
160 g
cherry tomatoes halved
50 g
water
1200 g
soy sauce
5 g
vegetable stock cubes (for 0.5 l each) crumbled
2
2 heaped tsp vegetable stock paste, homemade
garlic clove crushed
1
fine sea salt
1 tsp
ground white pepper
1 pinch
oil for frying