Herb shots

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 135 Kcal, 2g Protein, 9g Carbohydrates, 10g Fat


  • 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
  • Utensils
  • 4 glasses, each approx. 150 ml

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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