Lyon Onion Soup with Garlic Croutons

(about 25 min):

Remove the peel from the shallots and cut into rings, remove the peel from the garlic and finely dice. Remove rind from white bread slices and cut into cubes. Clean spring onions, cut into rolls. Mix whipped cream with egg yolks.

Sauté shallots in hot olive oil until translucent*, add vegetable soup. Bring to a boil and simmer gently, season with nutmeg and ground pepper.

Remove the soup from the heat and do not make more. Stir in whipped egg yolks, add spring rolls and a tiny bit of chives, season with salt and pepper. Fry garlic in hot olive oil*, add bread cubes, toast until golden, season with chili flakes. Serve soup in deep dish, sprinkle croutons and remaining chives on top.

(*= sauté a little, fry briefly – remark of the creator of the recipe)

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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