Cream of Herb Soup

Melt the fat in a saucepan, sauté the finely chopped onion on 2 or possibly automatic cooking plate 4-5 until translucent, a little later add the chopped vegetables, sprinkle with flour, sweat, extinguish with the chicken broth. Add spices and halved garlic cloves. Bring to a boil, make half an hour on 1 or possibly automatic cooking plate 4-5. Add whipping cream, bubble repeatedly, then strain through a sieve.

Rinse kitchen herbs, dry, chop finely, add to soup, infuse a few min. Chicken meat, dumplings or toasted bread cubes are suitable as a garnish.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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