Herb shots
Ingredients
for 4 person
1 tbsp | butter |
2 | shallot, finely chopped |
5 dl | vegetable bouillon |
20 g | rocket, roughly chopped |
1 bunch | basil, roughly chopped |
1 bunch | flat-leaf parsley, roughly chopped |
a little | sea salt |
2 slice | pumpernickel, halved |
1 tbsp | butter |
¼ tsp | sea salt |
20 g | cress |
2 tbsp | crème fraîche |
1 | organic lemon, use half of the grated zest |
How it's done
Soup
Heat the butter in a pan. Sauté the shallots. Pour in the stock, cover and simmer for approx. 10 mins. Add the rocket, basil and parsley, puree and season with salt.
Cress bread
Spread the pumpernickel with butter, season with salt, top with cress.
To serve
Pour the soup into the glasses. Combine the crème fraîche and lemon zest, spoon on top of the shots, serve with the cress bread.
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