Basil Cream Soup

For the basil cream soup, first wash the basil, cucumber and borage. For basil and borage, pluck the flowers from the stems and set aside, pluck the leaves. Cut off the ends of the cucumber and grate. Puree herbs and cucumber very finely with a blender.

Cut the bread into cubes. Peel the onion and dice very finely. Fry the bread and onion vigorously in half the fat, pour the broth.

Puree the soup, add whipped cream and milk. Add the remaining fat and herb-cucumber puree to the soup, let it simmer briefly, season with salt and pepper. Add the flowers to the basil cream soup and serve.

Preparation Tip:

Garlic baguette goes well with the basil cream soup.

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