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
Recipe adapted from almhuettenurlaub.de
- 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.