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Frühlingsuppe (Spring Herb Soup)

Fresh herb soup, with stock, potatoes and fresh herbs
Servings 4

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.