Nine-herb Soup or Maundy Thursday Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 medium potato (s)
- 2 small carrots
- ⅛ head celery
- 1 large onion (s)
- 2 handfuls fresh, young spring herbs (e.g. wild garlic, ground elder, nettle, yarrow, dandelion leaves
- 2 handfuls fresh wild herb blossoms (e.g. daisies, maroon violets, dandelion blossoms, lungwort, etc.)
- 1 dash rapeseed oil
- 1 tablespoon spelled flour
- Vegetable broth, granulated
- 1 ½ liters water
- Sea salt, coarse
- nutmeg
- 1 clove (s) garlic, optional
- 1 slice (s) rye bread
- butter
Print Recipe
Pin Recipe Instructions
- Peel and chop the potatoes, clean and chop a carrot and celery. Put everything together in a saucepan, fill up with the water and place the saucepan on the fireplace. Add the granulated broth or instant brewing paste, or just add salt.
- Peel and chop the onion and also the second carrot. Sweat both in a pan with rapeseed oil. Then add a little flour and roast until light brown. Then also pour the contents of the pan into the soup pot.
- Cook everything until soft and then puree the soup with a blender. Season with nutmeg. In the meantime, wash the wild herbs and flowers and roughly chop the wild herbs briefly. Mix with the pureed soup and decorate with a few wild herbs and the flowers. Debark a slice of rye bread and cut into small cubes, brown the pieces of bread nicely in a pan with hot butter. Also add the croutons to the soup.
- Add garlic and cream or milk as desired.
- The nine-herb soup is traditionally eaten on Maundy Thursday, before Easter. But you can still cook them several times afterwards, as long as the spring herbs are growing. You can vary the application by boiling it pure and with cream, or with potatoes as a binding agent, but also with the flour and onion sweat. I used both for this.
- This soup is good for the immune system because the wild herbs work well. They should not be boiled, but only added to the ready-made soup so that they retain their strength.
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