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Herb shots
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 135
  • Fat about 10g
  • Carbohydrates about 9g
  • Protein about 2g
This is needed
This is needed for 4 people
Soup
  • 1 tbsp butter
  • 2 shallot, finely chopped
  • 5 dl vegetable bouillon
  • 20 g rocket, roughly chopped
  • a little sea salt
  • 1 bunch flat-leaf parsley, roughly chopped
  • 1 bunch basil, roughly chopped
Cress bread
  • 1 tbsp butter
  • 2 slices pumpernickel, halved
  • 0.25 tsp sea salt
  • 20 g cress
To serve
  • 1 organic lemon, use half of the grated zest
  • 2 tbsp crème fraîche
Tools
  • 4 glasses, each approx. 150 ml
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And that's how it's done
And that's how it's done
Soup
Heat the butter in a pan. Sauté the shallots. Pour in the stock, cover and simmer for approx. 10 mins. Add the rocket, basil and parsley, puree and season with salt.
Cress bread
Spread the pumpernickel with butter, season with salt, top with cress.
To serve
Pour the soup into the glasses. Combine the crème fraîche and lemon zest, spoon on top of the shots, serve with the cress bread.