Spring Vegetable Soup with Herb Cubes

Herb Cubes

• 2 slices white bread, torn in pieces
• 5 sprigs fresh parsley, leaves only
• 1 bunch fresh chervil, leaves only
  of 1 bunch fresh tarragon, leaves only
• 20 g milk
• 3 medium eggs
• 2 pinches fine sea salt
• 1 pinch ground black pepper

Spring Vegetable Soup

• 2 carrots (approx. 150 g), cut in sticks (1 cm x 4 cm)
• 100 g frozen green peas
• ½ leek (approx. 100 g), cut in sticks (1 cm x 4 cm)
• 150 g celeriac, cut in sticks (1 cm x 4 cm)
• 160 g onions, quartered
• 50 g cherry tomatoes, halved
• 1200 g water
• 5 g soy sauce
• 2 vegetable stock cubes (for 0.5 l each), crumbled
  of 2 heaped tsp vegetable stock paste, homemade
• 1 garlic clove, crushed
• 1 tsp fine sea salt
• 1 pinch ground white pepper
• oil, for frying