Butterbur and spring vegetable soup

Thinly slice the onion and leek, add them to a pot with melted unsalted butter and fry over low heat. Add water as needed to prevent burning

Boil the rape blossoms in water with a pinch of salt for about 30 seconds. After removing them, place only the tips of the blossoms in ice water to bring out their vibrant color. Reserve the flowers for decoration and roughly chop the stems

Peel the potatoes and slice them thinly. Use only the flower buds of the butterbur. Boil them in water with a pinch of salt for 30 seconds to 1.5 minutes, then remove from the pot and place in ice water

Once the onions in [1] are cooked thoroughly, add the potatoes and the stems of the rape blossoms and continue to stir-fry

Once everything is well combined, add the melted butter and mix. Pour in enough broth to cover the ingredients, then add the bouillon cubes

Drain the butterbur sprouts, roughly chop them, and add them to [5]. Cover and simmer for about 20 minutes

Make the deep-fried butterbur topping. Roughly chop the butterbur and deep-fry in oil heated to 160°C until crispy. Remove to kitchen paper and drain

When the ingredients in [6] are soft, remove from the heat and transfer to a bowl. Once cooled, add a small amount to a blender and blend until smooth

Transfer [7] to a clean pot, add [A] and mix. Simmer over low heat for about 5 minutes, then remove from heat

Pour into serving bowls and top with the reserved rape blossom tips. Sprinkle with deep-fried butterbur buds for topping to finish