Cold herbal soup with basil and bergamot

Preparation:

1. Peel the potatoes and cut them into small cubes, peel the garlic and onion and also cut it into cubes.
2. In a saucepan, pour half a liter of water, add the potatoes, garlic, onion and stock cube, a pinch of salt and pepper and boil for 20 minutes.
3. Blend everything in a food processor, blinder or bain-mix will do as well.
4. Let cool in the refrigerator for 2 or 3 hours.
5. Meanwhile, remove the stems from the parsley, chervil and watercress and wash in cold water.
6. Place on a clean cloth to dry.
7. When the soup is cold, add the herbs and blend again. It is very important to do this when the soup is cold in order to keep the beautiful green color of the herbs!
8. It is possible to add some ice cubes before blending.
9. Add 3 drops of Basil flavouring and 3 drops of Bergamot flavouring.
10. Serve in a bowl.

Enjoy!