2024-03-13 03:02:00
This time, seminar farmer Christine Kaswurm reveals her recipe for a spring herb soup – a creative way to use herbs.
Ingredients
1 small onion
1 small clove of garlic
2 tablespoons butter
2 floury potatoes
200 ml whipped cream
1 l vegetable soup or
optionally water
Salt pepper
2 handfuls of spring herbs
preparation
Peel the onion and garlic clove and chop finely. Sauté in butter and pour in water or vegetable soup.
Peel and chop the potatoes, add them to the soup and cook for about 15 to 20 minutes. Add the whipped cream, bring to the boil briefly and mix with a hand blender. Finely chop the herbs, add them to the soup and bring to the boil.
When serving, the soup can be garnished with spring herbs of your choice. For example with primroses (as in the picture), daisies or cowslips.
The spring herbs I used: nettle, ribwort plantain, daisies and the like
Leaves, wild garlic, cress, dandelion, gundel vine, groundweed.
Homemade bread goes perfectly with the soup.
Tipp
Finely chop the remaining herbs, mix with 100 ml sunflower or rapeseed oil, pour into a screw-top jar and store in the refrigerator for further use. Tastes excellent with salads and spreads.
Tips for collecting herbs
Only pick at the edge of the path or meadow. Collect herbs in an open basket. Pick only clean plants. Collect where there are no dogs. Avoid busy roads.
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