Summer vegetable soup

Here is a real summer vegetable soup - it is cooked in vegetable broth, filled with vegetables, and in addition to it is served with a piece of butter with herbs - well, how can you think of something more summer.

Ingredients

• 3 medium onions
• 6 small carrots
• 3 stalks of leeks (white portion only)
• 1 head of fennel
• 3 celery stalks
• 1 small bunch of parsley and tarragon each
• For refueling:
• 100 g butter
• a large bunch of parsley
• 2 cloves of garlic
• For filler:
• 200 g green peas
• 1 bunch of asparagus
• 6 young carrots
• 12 small young potatoes
• 6 large stalks of green onions

Directions

1. For dressing, grind parsley leaves and garlic in a mortar (or chop with a heavy knife), mix with softened butter. Place the butter in the middle of a rectangular piece of foil or film so that you can roll a sausage out of it; put in the refrigerator.
2. For the broth, peel and coarsely chop all vegetables, put them in a large saucepan, pour 2 liters of cold water. Cut a circle out of the parchment, slightly larger than the diameter of the lid, and cover the pot of stock. Close the lid and bring to a boil over medium heat, reduce heat to low and simmer for 20 minutes.
3. In 5 min. add herbs before cooking. Cool, cover the pan with plastic wrap and place in the refrigerator for 4 hours to infuse. Then strain the broth (no vegetables needed).
4. Scrape off the peel of the potatoes with a spoon, peel the lower ends of the asparagus by 5 cm, cut off the white part of the onion (the green part is not needed).
5. Blanch the peas and whole vegetables separately in a saucepan with boiling water until tender (they should not be boiled, especially carrots and onions). After removing the vegetables, place them in ice cold water to stop cooking.
6. In 5 min. before serving, cut off as many circles from the butter "sausage" with a hot knife as there are servings of soup to serve. Bring the broth to a boil and, whisking it while boiling with a whisk, add the remaining butter piece by piece. Season with salt and pepper, add vegetables, heat and serve immediately with an oily mug in each plate.