Heat the butter, but do not let it brown. Fry the finely chopped onion until translucent. Sprinkle with flour and fry over medium heat, stirring until golden.
Pour in the clear soup slowly and continue stirring until the soup is smooth. Season heartily with salt, pepper and cayenne pepper, bring to a boil while stirring and simmer for 10 min at low temperature with lid closed.
Rinse and dry the spinach and kitchen herbs and finely chop them separately. Rinse the chives and cut into fine rolls. Stir spinach and whipping cream into soup and heat to just below boiling point, but do not bring to a boil.
Fold in mixed kitchen herbs, arrange soup on hot plates and bring to the table on the spot sprinkled with the chives.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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