Spring herb soup
Take a total of two handfuls of baby spinach, chives, sorrel, chervil, parsley leaves, some strawberry- and nettle leaves, yarrows- and daisy leaves, Dandelion and Tarragon, washes everything well, weighs it fine, steam it briefly in butter, add flour” and lets this steam along, deglaze with water and let the soup simmer for half an hour. Scrape with cream and egg yolk and serve with toasted bread cubes.