Wild Herb Soup

Wild herb soup tastes best in the spring, for example, as a pure wild garlic soup. However, all wild plant soups can be made just as well with more mature plants and older leaves, since cooking softens the leaves. The leaves of the following plants are suitable for a wild herb soup: Dandelion, goutweed, wild garlic, nettle. Chickweed, sorrel, deadnettle, wood sorrel.

Dice the onion and garlic and sauté in the oil until soft. Peel the potato, dice it and add it. Extinguish with the white wine, fill up with a l of water and make. Rinse the kitchen herbs and spin dry. Put some leaves aside for garnish. When the potatoes are soft, turn down the heat, add the herbs to the soup and cook briefly in the hot soup. Season with pepper, salt, vegetable soup and freshly grated muscatel. Serve the soup in heated plates with a dollop of crem fraiche. Garnish with a leaf. Serve with flowers, e.g. clover, mallow, daisies or boret.

Serve with a piece of wholemeal bread.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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