Spring Herb Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g herbs *
- 3 tablespoons oil or butter
- 3 shallot (s), (or 1 small onion)
- 1 liter vegetable stock
- salt
- pepper
- 0.5 ½ cup sour cream
- 0.5 ½ cup whipped cream, (cream)
- some flour, for binding
Print Recipe
Pin Recipe Instructions
- Wash herbs * (wild garlic, dandelion, nettle, sorrel, groundgrass, cress, parsley, chives, ribwort, violet and daisy heads), pluck the stems and cut finely (except violets and daisies).
- Steam the cut shallots in oil / butter until translucent. Add the herbs, dust with flour, stir and add the broth. Salt and pepper. Bring to the boil briefly, puree a little with the hand blender.
- Stir in the sour cream and whipped cream, garnish with a few daisy and violet heads.
- Serve with baguette or bread.
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