Garden herb soup

Name: garden herb soup
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Dutch
Ingredients: 2 liter water; 3 beef broth tablet; 5 stem celery; 10 g fresh parsley; 20 g fresh celery; 290 g fresh soup balls; 200 g fresh sugarsnaps; 300 g frozen garden peas; 2 tl dried tarragon; 4 el extra virgin olive oil; 1 fresh multigrain baguette

Soup made from beef broth, celery, parsley, celery, soup balls, sugarsnaps, garden peas and dried tarragon, served with multigrain baguette.

Ingredients

Directions

Bring a pot of water and bouillon tablets to the boil. In the meantime cut the celery into bows. Slice the parsley and celery.
Add the celery and soup balls to the stock and cook for 6 minutes. Add the sugar snaps and cook for another 4 minutes. Season to taste with salt and pepper.
Add the garden peas and tarragon, bring to the boil again and cook for another 1 min. Add the celery and turn off the heat.
Meanwhile, mix the oil with the chopped parsley and season with salt and pepper.
Cut the baguette into slices. Serve the herb oil and the bread with the soup.