This fresh spring herb soup is a classic seasonal dish in Germany, made when the first green herbs begin to appear after winter. It’s light, vibrant, and full of flavor, often served with eggs and a touch of cream.
Prep
Gather your fresh spring herbs and vegetables. This soup is all about using what’s fresh and available at the start of the season.
Gently sauté the leeks and garlic in a bit of fat until they begin to soften.
Add the remaining leeks to the pot and stir to combine with the base.
Let the potatoes cook until tender, helping to give the soup body and texture.
Use an immersion blender to puree the soup until smooth.
Taste and adjust seasoning before serving.
Serve warm, garnished with fresh herbs or a touch of cream if desired.
Frühlingsuppe (Spring Herb Soup)
Fresh herb soup, with stock, potatoes and fresh herbs
Ingredients
- 1 cup diced onion
- 6 cloves minced garlic
- 2 Tablespoons Olive oil
- 1 quart vegetable or chicken stock
- 2 medium potatoes diced
- a good hand full of 7-9 different herbs
- 1 / 2 cup milk or cream
- Sour cream for garnish.
- Salt and pepper
- [Here are the 9 herbs I used;]
- 1 leek sliced separate white and green into two piles
- handful Celery tops
- Basil Curly Parsley, Arugula,
- Watercress Dill Weed, Spinach, Cauliflower Greens
Instructions
- Cook the garlic, and white part of the leek in the olive oil till tender.
- Add the stock and diced potatoes, green parts of the leek and simmer till the potatoes are tender.
- Add the herbs and cook for 10 minutes.
- Puree soup in a blender, food processor or with the hand immersion blender as I am doing now. I blend for a good long time until the soup is light and silky smooth.
- Add the milk or cream, and season with salt and pepper.
- Serve topped with some herbs and a dollop of sour cream.
Tried this recipe?Let us know how it was!