von Tessa Mellinger
18 June 2020
KOCHSTUBE
Wild Herb Soup: Recipe for a Healthy, Delicious Soup
The meadows, forests, and mountain slopes are full of precious treasures: in summer in the mountains, a huge variety of versatile flowers and herbs bloom. It is only a matter of recognizing them - and using them in delicious ways. In a wild herb soup, the beneficial herbs taste especially good and unfold their healthy effects. The recipe for this is simple, easy, and quick.
Wild Herbs: Picked from the Meadow
The most important ingredient for wild herb soup cannot be bought in any supermarket – instead, they grow almost everywhere in meadows, in forests, and even in the garden. Around the house or during a long walk, they can quickly be found with open eyes. Far from being weeds, these plants, often unjustly dismissed, contain particularly many healthy ingredients. In the past, they were a staple of the home pharmacy and regularly appeared on the plate; today, the knowledge about these little helpers has partly been lost.
Leutasch Mountain Spring Days
Two people who possess nearly endless knowledge about the treasures of nature are Monika and Hans Neuner. To share this wealth of knowledge, they initiated the Leutascher Mountain Spring Days. Anyone who wants to learn more about alpine nature, herbs and plants, and Tyrolean mountain agriculture will find the perfect place here. This year, the Mountain Spring Days took place from May 30 to June 5. Each day featured different hikes – some of which even included breakfast on the mountain. Participation in all hikes is free with prior registration.
Wild Herb Soup: The Recipe
Ingredients:
- Wild herbs (e.g. sorrel, dandelion greens, nettles, yarrow, ground elder, half a handful of each)
- Flowers (e.g. red clover, daisies, ground ivy)
- 1 onion
- 1 clove of garlic
- 50g butter
- 2 tablespoons of flour
- 800ml vegetable broth, cooled
- 100g cream
- salt
- freshly ground black pepper
- nutmeg
Preparation:
The preparation is quick and easy with just a few simple steps. First, coarsely chop the wild herbs. Peel the onion and garlic, and finely dice both. Sauté the diced onion and garlic in butter. Stir in the flour and briefly sauté. Gradually add the cold soup while stirring constantly. Let it boil for 5 minutes, then remove the pot from the heat. Add the herbs, let it simmer for another 5 minutes, season the soup with salt, pepper, and nutmeg, and stir in cream. Finally, use an immersion blender to puree the soup until frothy, pour it into bowls, and garnish with petals from red clover, daisies, and ground ivy.
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