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Vegetable soup
Vegetable soup with fried herb croutons from the "Gaïa" vegetable garden in Hermance.
A recipe by chef Nicolas Chidyvar from the restaurant Romantik Hotel Auberge d'Hermance in Hermance.
Ingredients
Vegetable soup
- 200g fresh peas
- 1 cauliflower
- 1 broccoli
- 1 onion
- 2 garlic cloves
- 1/2 cube poultry stock
- Salt
- Pepper
Croutons with herbs:
- 2 pieces of crumb bread
- 2 thyme sprigs
- 2 rosemary sprigs
Dressing:
- chopped parsley
- Olive oil
- 1 pansy (edible flower)
Instructions
-
1.
Soup
- cut the cauliflower and broccoli into small pieces, squeeze the peas, peel the potato and cut it into small small cubes
- peel and dice the onion and sauté in olive oil in a pot
- chop the garlic, add to the onion, sauté until white and add the vegetables and a sprig of thyme and a sprig of rosemary
- add water, a tablespoon of salt and 1/2 cube of chicken stock
- let the soup simmer on a low heat for 30 minutes
- remove the sprig of thyme and rosemary and stir well
- adjust the seasoning to your taste -
2.
Croutons with fried herbs in the pan:
- use the sprigs of thyme and rosemary again.
- cut the pieces of crusty bread into small cubes, fry in a pan with sunflower oil and a piece of and a knob of butter until golden brown
- add the chopped herbs -
3.
Serve:
- in a hollow plate, place the hot soup, the golden brown croutons, the chopped herbs, a drizzle of olive oil and decorate with an edible flower
