Summary

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

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Instructions

1. 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).
2. 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.
3. Stir in the sour cream and whipped cream, garnish with a few daisy and violet heads.
4. Serve with baguette or bread.