Zuppa Alle Erbe – Spicy Herb Soup – Veneto

Chop the thyme and shallots and brown with the melted butter, deglaze with white wine. Boil everything together to half the amount of liquid. Add the chicken stock and simmer for 15 min at low temperature. Now add the whipped cream and boil again to half the liquid.

Rinse basil, parsley, watercress and spinach, drain and chop coarsely, blend with a hand mixer. Season with pepper, salt, nutmeg and the juice of one lemon.

Add the very cold butter and blend repeatedly. Add the salmon, cut into small pieces, to the soup, steep briefly, garnish with a little watercress and bring to the table.

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

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