Spring soup made with fresh herbs from the meadow, garden (or market) is a special treat of early spring. It is also associated with the Easter holiday, traditionally eaten on Gruendonnerstag (Maundy Thursday).
- 1 tablespoon butter
- 1 small onion finely chopped
- 1 tablespoon flour
- 2 cups vegetable broth 500 ml
- 1 cup cream 250 ml, or two small potatoes
- finely cut fresh herbs* such as Bärlauch (ramps), spring onions, nettles, salad burnet, tarragon, watercress, chives, sorrel or parsley.
- salt and pepper
- croutons or cubed zwieback
- edible flowers such as dandelions or violets to garnish
If harvesting herbs from your garden, pick them early in the morning.
If using potatoes instead of cream, boil them till fork tender.
Wash herbs thoroughly, drain, and chop coarsely. You should have about 2 handfuls of chopped herbs per person.
Melt the butter in a pan, and sauté the onions till translucent. Add flour and stir; cook briefly. Pour in broth or stock, stir and bring to a boil. Simmer for 3 minutes.
Add cream or cooked potatoes plus the chopped herbs. Briefly bring to a boil, and season with salt and pepper.
Puree with a hand blender, and garnish with flowers, croutons and/or chives before serving.
Recipe adapted from almhuettenurlaub.de