Ingredients

• 1 or 2 (depending on size) bunches young mixed vegetables (carrot, parsley, celery, leek)
• 3 young onions
• handful of green beans
• 3 asparagus or 1/2 cup cooked and peeled fava beans
• 4 medium young potatoes
• 1 tablespoon butter and 1 tablespoon extra virgin olive oil
• 300 g ground poultry meat (I used ground turkey thighs)
• 1 clove garlic
• fresh tarragon (or optionally 1 teaspoon dried)
• 2 liters poultry or vegetable broth or water (can be mineral)
• 2 allspice berries, 2 bay leaves

Toppings:

• chopped: parsley leaves, basil, dill, chives
• approximately 1 cup finely grated parmesan
• 1 egg yolk

Preparation

1. Rinse mixed vegetables thoroughly, scrape root vegetables. Remove leaves from carrot, parsley and celery and save a few of the most attractive ones. Carrot can be sliced. Cut leek into 1/2 cm slices. Dice onion. Rinse green beans and trim the ends. Cut into 1/2 cm pieces. Rinse asparagus, break off woody ends, cut stems diagonally into slices, cut heads in half lengthwise. Scrape potatoes and dice, place in a bowl and cover with cold water so they don't darken.
2. In a large pot heat butter with oil, when hot add ground meat and brown it well on all sides (approximately 8 minutes). At the end season with salt and pepper. Push meat to the side and add onion, peeled garlic clove, leek and dried tarragon, sauté stirring for approximately 5 minutes. Mix with meat and sauté together for approximately one minute.
3. Add root vegetables with leaves (carrot, parsley, celery), green beans, drained potatoes, allspice berries and bay leaves (add asparagus at the end). Mix. In the meantime bring water or broth to a boil and pour it over the vegetables.
4. After boiling season with sea salt if needed. Cook covered with the lid slightly ajar for approximately 20 - 30 minutes until vegetables are tender. Halfway through cooking remove the vegetable leaves and one minute before the end add asparagus or fava beans. At the end add chopped parsley leaves, basil, dill and chives as well as chopped tarragon if you have it.
5. Add finely grated parmesan and stir until it dissolves. Turn off heat under the pot and add egg yolk previously mixed with a few tablespoons of hot broth. Remove bay leaves from the soup, garlic, and optionally celery and parsley. Season with freshly ground pepper, serve for example with bread.