Wild herb soup: Recipe for a delicious, healthy soup
The meadows, forests and mountain pastures are full of precious treasures: in the Tyrolean mountain summer, a huge variety of versatile flowers and herbs blooms. One only needs to identifying them – and process them in a tasty way. In a wild herb soup the beneficial herbs taste particularly good and develop their healthy effects. The recipe for this soup is simple, easy and quick.
Wild herbs: Picked from the meadow
The most important ingredient for the wild herb soup cannot be bought in any supermarket – but they grow almost everywhere on the meadows, in the woods and even in the garden. Around the house or during a long walk they can be found quickly with open eyes. Especially the often wrongly neglected plants have many healthy ingredients. In former times they were an integral part of the medicine chest and were regularly put on the plate, today the knowledge about the little helpers has been partly lost. You can learn how to distinguish wild herbs, what qualities they have and how to process them on a herb hike or by visiting Johanna’s herb garden.
Wild herb soup: the recipe
- Wild herbs (e.g. sorrel, dandelion leaves, nettles, yarrow, goutweed, half a handful of each)
- Flowers (e.g. red clover, daisies, ground ivy)
- 1 onion
- 1 garlic clove
- 50 g butter
- 2 tablespoons flour
- 800 ml vegetable soup, cooled
- 100 g cream
- black pepper from the mill
The preparation is quickly done in a few simple steps. First roughly chop the wild herbs. Peel the onion and garlic and dice them finely. Sauté the diced onion and garlic in butter. Stir in flour and sweat briefly. Add the cold soup while stirring constantly. Let it boil for 5 minutes, then remove the pot from the stove. Add herbs, simmer for another 5 minutes, season the soup with salt, pepper and nutmeg and add cream. Then mix the soup with a hand blender, put it in bowls and garnish with red clover flowers, daisies and ground ivy.
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Fotos: Tessa Mellinger, Laura Zobernig, Burnz Neuner, Charly Schwarz