in Germany, Soup Recipes

Old Bavarian spring soup

updated

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Ingredients for 4 servings:

  • 3 tbsp spelt semolina
  • ½ liter vegetable broth
  • ¼ liter milk or cream
  • 4 tsp sour cream
  • salt and pepper
  • 2 handfuls of wild herbs, fresh in March (e.g. garlic mustard, carnation root, chickweed, daisies, ground elder and nettle)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Wild herb soup

First, wash and finely chop the wild herbs. Add the spelt semolina to the vegetable broth, bring to a boil briefly, then pour in the milk or cream and bring to a boil again. Then sprinkle in the wild herbs and season with salt and pepper. Fill each bowl with soup and place a teaspoon of sour cream in the center. Finally, garnish the soup with daisies.

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Written by John Myers

Professional Chef with 29 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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