The Magic Nine – Herbal Soup for Lent

Ingredients for 4 servings:

• 1 handful of nettles, young tips
• 1 handful of ground elder, young leaves
• 1 handful of wild garlic, fresh
• 1 handful of dandelion, young tender leaves
• 1 handful of sorrel, young tender
• 1 handful of yarrow, young fresh
• 1 handful of ribwort plantain, fresh
• 1 handful of chickweed, young fresh
• 1 handful of dead nettle
• 1 handful of daisies
• 30 g butter
• 2 tbsp spelt flour (or other)
• 2 m.-sized onion(s)
• 1 ½ liters vegetable broth
• e.g. salt and pepper
• nutmeg
• e.g. sweet cream, sour cream, sour cream or milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Spring herbal soup to detoxify the body and revitalize in spring

Sauté the peeled and chopped onions in the butter and add the flour to the butter-onion-flour mixture until browned. Deglaze with the broth and add it gradually. If you like, you can add cream, sour cream, or sour cream; milk will also do. Then bring to a boil and add the washed and finely chopped herbs, removing the stems if possible and using only the young shoots. Let everything simmer gently for about 10-20 minutes and season with the spices listed above. The herbs should not turn dark green. Once the soup is divided among the bowls, garnish it with the daisies. This is an ancient recipe used during Holy Week, before Easter, to break the fast. It is invigorating, rich in vitamins, and detoxifying at the same time after the long winter (Lent). Our ancestors used the herbs to rebuild their weary bones. The herbs can be substituted or exchanged for other regional herbs. It is a beautiful tradition and very healthy.