Perla Servan-Schreiber 12:45 p.m., January 06, 2023

Every Friday, food columnist Perla Servan-Schreiber gives us her best tips and tricks for making recipes.

preparation: 15 minutes / cooking: 30 minutes

Ingredients for 4

2 onions - 3 cloves of garlic - 100 g of lamb's lettuce or fresh or frozen spinach - 5 sprigs of thyme or 1 tsp of dried thyme - 1 bunch of flat-leaf parsley - 1/2 bunch of coriander - 4 sage leaves - 1 bunch of chervil -1 leek in sections (white + half of the green part) - 4 frozen artichoke bottoms -1 bulb of fennel (optional) 2 tbsp.

tablespoon olive oil, salt, pepper.

Onions peeled and cut in 4. Garlic peeled and germs removed.

Brown all the ingredients except the herbs in a casserole dish with the olive oil, salt and pepper for 10 minutes over medium heat.

Add 1 liter and a half of water, the coarsely chopped herbs.

Boil the water.

Cover and cook for 30 minutes over low heat, maintaining the boil.

Remove the sprigs of thyme.

Mix everything to make a smooth soup.

Pour back into the pan.

If the soup is too thick for your liking, add a little water.

Adjust with salt and pepper.

Enjoy hot.