Herbal Cream

Preparation:

Preparation: Melt 30 g of butter in a saucepan and fry the chopped shallot over very gentle heat for 5 minutes. Then add the other vegetables, also chopped, and brown them until they are soft. Sprinkle them with flour, fry for a few minutes, then pour the chicken broth into the saucepan and bring to the boil. Add the peppercorns, allspice, bay leaf and garlic and cook over low heat for about half an hour. After this time, add the cream, bring to the boil again, then pass the mixture through a sieve, collecting it in the same cooking saucepan. Season the cream with the salt and the chopped mixed herbs, let it rest for a few minutes, then add the rest of the butter and let it heat up. Serve the cream with croutons toasted in the oven.