1hanfulach of leaves from 8 different fresh herbs (e.g. nettle, chives, sorrel, burnet, watercress, dandelion, flat-leaf parsley, ribwort)
some flowers of the daisies
TIP: More herb suggestions in this post.
Instructions
Make a roux/roux with the flour and butter. To do this, melt the butter and briefly sauté the onions in it until translucent. Add the flour. Stir constantly until a dry mass is formed. Reduce the heat. Now gradually add the liquid and: Stir until all the liquid is used up. If the consistency is still too thick, add more broth or even milk. Simmer everything for 15 minutes, stirring frequently.
Coarsely chop the herbs and place in a bowl.
Add the soup and puree everything finely.
Arrange the herb soup in deep plates and put the 9th herb, the goosebumps, on top. Alternatively, other edible flowers can be used such as nasturtium or violets.
Tipps & Hinweise
This soup for pre-Easter Lent is also delicious at other times of the year. Just try with different seasonal game, and seasoning herbs. In summer, this spicy soup can also be eaten cold.