John Myers
Ingredients for 4 servings:
- 2 handfuls of herbs (young herbs*)
- 3 stalks of ground ivy
- 1 liter vegetable broth
- 30 g butter
- 1 onion(s)
- 60 g semolina (whole wheat semolina)
- Pepper, freshly ground
- Sea salt
- Honey
- daisy
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes
Soup for a wild herb menu
Place the finely chopped wild herbs in a liter of cold vegetable stock and bring to a boil briefly. Pour the herbs into a sieve and collect the cooking water. Briefly refresh the herbs. Heat the butter in a saucepan, allow the finely chopped onion to become translucent, sprinkle the semolina over it, and fry it until light brown. Deglaze with the stock. Let the soup simmer for about 30 minutes. Add the blanched leaves. Season the soup with a little honey and adjust the seasoning if desired. Before serving, sprinkle the soup with the daisy blossoms (if they have closed, they will reopen due to the warmth of the soup). *Herbs: hogweed, daisy leaves, garlic mustard, wild thyme, sorrel, yarrow, ribwort plantain, burnet.
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