chicken stock or water and bouillon
hay (green, dried and free of fertilizer—reserve some for plate garnish)
salt and pepper
hay schnapps (optional)
heavy or double cream (optional)
Place hay in a large pot and generously cover with homemade chicken stock or water and bouillon cubes or paste. Bring to a boil, reduce heat and simmer for 30 to 60 minutes. Strain. Measure the liquid.
Melt 2 soup spoonfuls of butter in a soup pot and add 2 soup spoonfuls of flour for each liter of liquid (for example: 4 spoonfuls each of butter and flour for 2 liters of liquid). Stir until combined and slightly brown. Slowly whisk in hot stock. Salt and pepper to taste.
To serve, place some dry hay on a plate. Place bowl filled with soup on the hay. If desired, add a little hay schnapps and swirl in a small amount of cream.