Krumbach Meadow Herb Soup

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.

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