OTHER LANGUAGES: German
From Maundy Thursday I have the herbal soup for spring. The best time for this soup is when the first wild herbs appear on the meadow in March and April. I collect the wild herbs the day before or in the afternoon, if possible. The fresher the herbs, the better. My recipe for the herb soup or Maundy Thursday soup you will find at the bottom of this page. Until then, there will be lots of tips for preparation. If you prefer to prepare a wild garlic soup you can find the recipe in my blog as well. Please try the recipe and share it with your friends, thank you!
- 1. Preparing Herb Soup with Wild Herbs
- 2. Soup Base for wild Herb Soup from Maundy Thursday onwards
- 3. How to keep the Herb Soup nice and green?
- 4. Baked Egg for Herb Soup
- 5. Recipe Herbal Soup for Spring – Maundy Thursday Soup
- 6. Calories (kcal) Maundy Thursday Soup, Wild Herb Soup for Spring
- 7. More delicious Soup Recipes
1. Preparing Herb Soup with Wild Herbs
BEWARE: IF YOU ARE NOT SURE WHICH HERBS ARE SUITABLE/WELL TOLERATED, BUY YOUR INGREDIENTS ON A MARKET!
I collect what the herb meadow gives: Young dandelion leaves and dandelion blossoms, primrose blossoms, ground ivy, ribwort and broad-leaved plantain leaves, goatweed, St. John’s wort, daisies and wild garlic. In March and April these wild herbs from the meadow are still young and taste excellent. I found out that the mixture makes it, use a little of everything for the soup, save the most beautiful leaves and flowers for decorating the soup. The herbs should be kept cool quickly so that the freshness is preserved, collected with a basket because the herbs in the plastic bag sweat quickly and wilt.
Collect the young shoots, flowers and leaves of the wild herbs! This will make the wild herb soup excellent!
2. Soup Base for wild Herb Soup from Maundy Thursday onwards
As a base you need a vegetable broth, which you can prepare yourself or use appropriate aids. I sweat a finely diced onion with a little butter until colourless, pour in some dry white wine or prosecco, add the vegetable broth and bring the soup to the boil. Slowly pour the cream into the boiling soup and let the soup boil again. So I avoid the flocculation of the cream. You can also use soy cream or soy cream instead of cow’s milk cream. I taste the soup with salt, pepper, cayenne pepper and nutmeg. If you want the soup to be creamier, either boil a chopped potato in the soup mixture with it or bind the soup with some cornflour. Mix some starch in cold water and slowly add to the boiling soup. The soup then binds little by little.
Always pour the cream slowly into the boiling soup and let it continue to boil, so that the cream does not flocculate!
3. How to keep the Herb Soup nice and green?
The green of the herbs is sensitive to heat. So if you cook the herbs too long, the colour changes from a fresh light green to an unappetizing grey-green and the soup loses its fresh colour. You can prepare the soup in two ways: First, blanch all the herbs in boiling salted water and cool in ice water, then drain and prepare a herb pesto with olive oil. You can add roasted almonds or pine nuts and crush the blanched herbs with a hand blender. Then add the green herb pesto to the soup. You may also look at the contribution wild garlic pesto. I show the preparation in two variations with video! Second variation: Boil the soup, add the herbs to the boiling soup and leave to simmer for 5 minutes next to the stove, then mix and serve immediately.
Beside the bear’s garlic soup the herb soup is wonderful for Easter, the Easter brunch or the Easter menu!
4. Baked Egg for Herb Soup
I serve the wild herb soup on Maundy Thursday and at Easter. A baked egg is therefore the perfect soup topping for the herb foam soup. The baked egg is quite simple: I boil the egg here in Vienna for exactly 5 minutes and peel the egg under cold running water. The egg yolk is then still liquid, that’s how I want it! Then I carefully bread the egg once in flour, whisked egg and breadcrumbs, then pull it through the egg again and bread it a second time with breadcrumbs. The breading must be a little thicker so that the baked egg has the desired stability at the end. Then fry the twice breaded egg in hot coconut oil until light and crispy, carefully cut open and put into the soup.
5. Recipe Herbal Soup for Spring – Maundy Thursday Soup
OTHER LANGUAGES: German