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Daisy Soup

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Daisy Soup

The perfect daisy soup recipe with a picture and simple step-by-step instructions.

  • 400 g Floury potatoes
  • 3 Handful Daisy
  • 100 g Parsley root
  • 750 ml Vegetable broth
  • 200 ml Soy cream
  • 1 Shallot
  • 2 tbsp Vegetable oil
  • 1 Wild garlic leaves
  1. Pick only the heads of the daisies and rinse them thoroughly and pat dry.
  1. Peel / peel the potatoes, parsley root and shallot and dice finely. Sweat in oil. Fill up with vegetable stock and cook for approx. 20 minutes with the lid closed over medium heat until soft.
  1. 2 Add a handful of daisies to the soup and puree the whole thing. Finely chop the wild garlic and stir in. If necessary, season to taste with salt / pepper.
  1. Put the soup in deep plates and decorate with the remaining daisies.
  1. A tasty variant: peel 4 white asparagus stalks and cut them into pieces, add the asparagus to the pot to sweat up on the heads and continue to prepare the soup as described. Cook the asparagus heads separately in a little salted water with lemon. Then add these to the soup along with the daisies to serve.
Dinner
European
daisy soup

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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