Prepare the cardoons (ready for cooking, e.g. peel, remove woody parts and dirt) (see info), cut into 2 cm long pieces. Remove the central stem from the spring cabbage, pluck the remaining leaves. Steam oil and fibula with vegetables, about 5 to 10 min.
Extinguish with white wine and water, grate the potato with a fine grater, season with kitchen herbs, salt and pepper and simmer on low heat for 20 minutes.
Mix egg and cream well in a soup bowl, add the soup while stirring continuously.
Roast buckwheat and sprinkle on top.
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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