It does not get any greener. 1. defrost spinach leaves, then coarsely chop. 2.
Rinse basil, parsley and arugula, shake dry. Pluck basil and parsley leaves. Remove long stems from arugula. Peel onions and garlic and chop finely. 3.
Heat butter in a saucepan. Sauté garlic and onions in it. Add parsley, spinach, basil and half of the arugula and sauté for about 3 minutes, stirring. Pour in clear soup and simmer for 5 minutes. Add the whipped cream and blend with a hand blender. Season to taste with the juice of one lemon, salt and freshly ground pepper.
Clean and rinse the zucchini and cut into small cubes. Heat olive oil and roast the cubes in it for about 4 minutes, season with salt. Sprinkle the herb soup with the zucchini croutons and the remaining arugula.
Season with pepper and add to the already pureed soup. Warm up for 5 minutes.
For the main course: Fish stick casserole with pasta and tomatoes.
For dessert: vanilla curd cheese with creamy mascarpone and fine chocolate chips.