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Vegetable soup

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.

Print recipe

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. 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. 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. 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

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