von Tessa Mellinger
18 June 2020
COOKING
Wild herb soup: recipe for a healthy, delicious soup
The meadows, forests and mountain slopes are full of precious treasures: in the mountain summer a huge variety of versatile flowers and herbs bloom. It's just a matter of recognizing them - and making tasty use of them. In a wild herb soup, the beneficial herbs taste especially good and unfold their healthy effect. The recipe 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 - but they grow almost everywhere on the meadows, in the forests and even in the garden. Around the house or during an extended walk, they can be found quickly with open eyes. As if they were weeds, these plants, which are often unjustly dismissed, have a particularly large number of healthy ingredients. In the past, they were an integral part of the medicine cabinet and were regularly put on the plate, but today the knowledge about these little helpers has been partially lost.
Leutascher Mountain Spring Days
Two people who have an almost infinite knowledge of the treasures of nature are Monika and Hans Neuner. In order to pass on this wealth of knowledge, they have created the Leutasch Mountain Feeling Days. If you want to learn more about alpine nature, herbs and plants and Tyrolean alpine farming, you are in the right place. This year the mountain spring days take place from 30 May to 05 June. There are different hikes every day - some of them even with 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 leaves, nettles, yarrow, goutweed, half a handful of each).
- Flowers (e.g. red clover, daisies, groundsel)
- 1 onion
- 1 clove garlic
- 50g Butter
- 2 tablespoons flour
- 800ml vegetable soup, cooled down
- 100g cream
- Salt
- black pepper from the mill
- Nutmeg
Preparation:
The preparation can be done quickly in a few simple steps. First, coarsely chop the wild herbs. Peel the onion and garlic and finely dice both. Sauté the onion and garlic cubes in butter. Stir in flour and sauté briefly. Pour in the cold soup, stirring constantly. Cook for 5 minutes, then remove the pot from the heat. Add the herbs, simmer for another 5 minutes, season the soup with salt, pepper and nutmeg and add the cream. Then blend the soup with a blender until frothy, pour into bowls and garnish with flowers of red clover , daisies and groundsel.
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