Lemongrass Curry Soup

Peel the shallot and cut into thin strips, clean the vegetables and dice finely, pluck the leaves from the thyme, chop the sage and lemongrass, cut the lime peel into thin strips.

In a saucepan with a little butter, sauté the shallots, add the garlic and fill with clear soup and let it boil once. Then add carrots, white wine, celery and fennel and simmer gently for about 30 minutes. Then stir in flour butter, add curry, saffron, kitchen herbs, lemongrass and leek and simmer again for 15 minutes.

Strain the soup through a sieve and thicken (assemble) with a few flakes of butter, if desired. Season with salt and pepper.

Serve with baguette bread.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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