Herb Soup Recipe (+ Bonus Recipe)

Автор: Food and Drinks recipes на 10:55 AM

Serves 4 • Prep: 35 minutes

Ingredients for Herb Soup

1 white onion, peeled and diced

5½oz (150g) red potatoes, peeled and diced

1 bunch soup vegetables (such as turnips, celery, carrots, leeks, and parnsips) about 10½oz (300g)), diced

1 tablespoon canola oil

5 cups chicken or vegetable broth

4 eggs

1 bunch wild or spring herbs (such as wild garlic, stinging nettle, watercress, young strawberry leaves, daisies, ground elder, ground ivy, dandelion leaves, and sorrel; or borage, sorrel, garden cress, chervil, chives, parsley, and salad burnet)

1 tablespoon herb vinegar

1¾ oz (50g) hard cheese (such as Trentingrana, Sbrinz, or parmesan)

freshly ground salt and pepper

How to cook Herb Soup

1 Heat the canola oil in a pot and sauté all of the diced vegetables for 2 minutes; generously season with salt and pepper. Pour in the chicken broth and boil for 15 minutes until the vegetables are soft. 

2 In the meantime, boil the eggs for 5 minutes until soft-boiled, run under cold water, and carefully peel. Pick the herb leaves from the stems and add to the soup. Using a regular or immersion blender, puree the soup and season with herb vinegar. Dish into deep soup plates along with the soft-boiled eggs. Grate the hard cheese over the soup and serve. Goes well with Vinschgerl (South Tyrolean flatbreads) or rye bread with butter and salt. 

Tip: Here is a bonus recipe for traditional Kärntner Kirchtagssuppe (Carinthian Church Day Soup) for 8 servings: Cut two unpeeled onions in half and place cut side down in a large pot; cook over medium heat until black. Add 1 gallon water to the pot along with 1lb 2oz (500g) soup meat, 1lb 2oz (500g) soup bones, and 1lb 2oz (500g) smoked meat. Bring to a boil and allow to simmer for 1 hour, occasionally skimming off the foam from the top. Add a chicken, bring to a boil, and again skim the foam. Coarsely grind 4 whole cloves, 1 teaspoon allspice, and 1 teaspoon whole peppercorns using a mortar and pestle. Add to broth along with 1 tablespoon salt and ½ cinnamon stick. Simmer for 30 minutes. In the meantime, bring 4¼ fl oz (125 ml) white wine to a boil and pour in two small jars saffron and set aside to steep. Pick the leaves from ½ bunch tarragon; crush 5 unpeeled cloves garlic. Peel and slice a 1½in (4cm) piece of fresh ginger. Add the tarragon, garlic, and ginger, then simmer for an additional 30 minutes. Peel and dice 1lb 12oz (800g) root vegetables. Pour the broth into a clean pot through a fine sieve or cheesecloth. Remove the meat from the bones and chop. Add to the broth along with the root vegetables, the saffron wine, and 1lb 2oz (500g) crème fraîche. Cook for an additional 10–15 minutes, season with about 1–2 tablespoons vinegar, and serve.