Finely chop spring onions and fry in hot butter in a saucepan until tender. Dust with flour, fry briefly and slowly pour in soup. Cook for a few minutes. Wash the herbs, drain, also finely chop and add. Cook again for a few minutes. Stir in sour cream and let the herb soup boil down to the desired thickness. If necessary, thicken with a little flour stirred smooth with sour cream. Puree the soup in a blender as desired. Serve the herb soup in warmed soup bowls and sprinkle with the crispy bacon cubes and serve.
Krumbach Meadow Herb Soup
Rating: 3.2941 / 5.00 (17 Votes)
Total time: 30 min
Servings: 4.0 (servings)
Ingredients:
Instructions: