Spring Herb Soup with Scampi

For the spring herb soup with scampi, remove the skin from the onion and finely dice. Wash, dry and finely pluck the thyme and chervil. Chop the cress. Remove the peel from the garlic cloves and chop finely. Cut open the back of the scampi and remove the intestines.

Sauté onions and garlic in butter until translucent, dust with flour, stir through and pour in cold clear soup and milk. Simmer on low heat for about 3-4 minutes. Heat oil in an extra pan, quickly fry the scampi in it.

Add all the culinary herbs, except the cress, to the soup and let them steep briefly. Season strongly with salt and freshly ground pepper and refine with wine and whipped cream. Garnish the soup with the fried scampi and the cress and serve the spring herb soup with scampi immediately.

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