Wild herb soup - Spring aromas

When spring pushes the first green shoots out of the ground, the desire for lightness and freshness awakens.
This wild herb soup unites the power of nature in a velvety creamy soup. Young meadow herbs, potatoes, and leeks together create a finely spicy aroma – refined with a touch of nut oil and edible flowers.

A delight that nourishes both body and soul – perfect for connoisseurs seeking something special.

🧂 Ingredients for 4 people

Base soup:

• 150 g potatoes

• 150 g leeks

• 1 clove of garlic

• 2 tbsp olive oil or nut oil

• 1 tbsp butter

• 1 l vegetable broth or water

• Salt, freshly ground pepper

Wild herbs (fresh and mixed, approx. 150 g):

• Good Heinrich (mild, spinach-like)

• Sorrel (slightly sour)

• Nettle leaves (spicy, mineral)

• Plantain (herbaceous, slightly bitter)

• Dandelion (bitter-aromatic)

• Yarrow (ethereal and fine)

• Chickweed (mild, nutty)

• Wild garlic (optional, for stronger seasoning)

For refining & garnishing:

• 2 tbsp nut oil or olive oil

• 2 tbsp whipped cream (optional for creamy variant)

• Fresh sorrel leaves

• Edible flowers (e.g., daisies, violets, nasturtiums)

• Herb oil or microgreens

👨‍🍳 Preparation

1. Prepare vegetables:
   Peel and dice the potatoes. Halve the leeks, wash thoroughly, and slice into fine rings.
   Peel and finely chop the garlic.

2. Cook base:
   In a pot, heat butter and olive oil. Briefly sauté the leeks and garlic, then add the potato cubes.
   Pour in vegetable broth, season with salt and pepper, and let simmer gently for 20 minutes until the potatoes are soft.

3. Prepare herbs:
   Blanch the wild herbs in lightly salted water for 1 minute, then shock in ice water to retain their bright green color.

4. Complete soup:
   Just before serving, finely puree the herbs with the soup in a blender.
   Refine with cream if desired and season with nutmeg or lemon zest.

🍽️ Serving & Decoration

Serve the soup in deep plates or small glasses.
Garnish with a few drops of nut oil, sorrel leaves, flowers, and microgreens – this not only adds color but also freshness and fragrance.

Tip: A small foam of whipped milk or cream looks elegant and adds volume to the plate.

🌿 Herb Knowledge

HerbTasteEffect / Special Feature

Nettlespicy, iron-richsupports blood formation, rich in minerals

Sorrellemony-sourrefreshing, contains a lot of vitamin C

Good Heinrichmild, spinach-likeancient cultivated plant, especially tender in spring

Dandelionslightly bitterstrengthens liver and digestion

Chickweednutty-mildrich in magnesium, vitamins A and C

Yarrowspicy-floralantispasmodic, aromatic

Wild garlicgarlic-likestrong and health-promoting

💡 Tip from the professional

• Color secret: To keep the soup bright green, always only briefly heat the herbs and immediately shock them cold.

• Extra flavor: A splash of apple juice or white wine when pouring in the broth adds fine acidity.

• Decoration tip: Place some wild herbs raw as delicate tips in the center – this shows what is in the plate.