Charlock Soup

For the Scharling dough, sift the flour with the salt into a bowl and make a well. Stir the yeast with a little lukewarm milk until smooth and mix with a little flour to form a dampfl. Cover with a cloth and leave in a warm place for about 15 to 20 minutes until the surface becomes crumbly. Stir the dampfl into the flour with the remaining milk and the egg. If the dough is not smooth enough, add another dash of milk; if it becomes too wet, add a little flour. Knead the dough thoroughly until it is smooth and pliable. Dust the dough with flour and let it rise, covered with a damp cloth, for about 30 minutes, until it has doubled in volume. Preheat the oven to 220 °C and grease the baking tray, roll out the dough to the thickness of a pencil and shape it into patches about 40 cm long and 15 cm wide, letting them rise for another 10 to 15 minutes. Cut the patches at intervals of 1.5 cm lengthwise and widthwise almost to the bottom to make them easier to break later. Bake the charlock dough in a preheated oven with strong bottom heat for about 20 to 25 minutes, until it is as crispy and crunchy as possible. Break the charlings apart after baking and set aside. In the meantime, prepare the soup by bringing beef broth or salted water to a boil with anise, fennel and lemon balm, then carefully stir in the whipped cream whisked with flour, after which you can add d

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