Bearberry soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 tbsp butter or fat for frying
• 6 potatoes, preferably floury
• 750 ml broth, e.g. vegetable broth
• 250 ml milk
• n. B. Salt
• n. B. Nutmeg
• n. B. Pfeffer
• 2 handfuls of Bärwurz, the young green of it, possibly 3 handfuls

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

in the Ore Mountains also called Köppernickel soup

Peel and dice the onion, and sauté in the fat. Meanwhile, peel and dice the potatoes, sauté briefly, and then cook with some of the stock until tender. Meanwhile, clean the celery leaves, removing any tender green parts from the firmer midribs, then chop any tender parts very finely or somewhat coarsely, depending on your preference. Once the potatoes are soft, mash everything and add the remaining stock and milk. Alternatively, you can first add the stock and milk and then puree the soup with a hand blender. Heat everything again (but don’t boil!), add the celery (set some aside for decoration), and season to taste. If you like, add a little cream, sour cream, or something similar to the soup to make it creamier and more substantial—but this is not necessary. Serve with crispy croutons, if desired, or even buttered bread with finely chopped celery. Important: Puree the soup BEFORE adding the Bärwurz – because the Bärwurz itself cannot be pureed, only finely chopped with a knife!