Creamy Green Soup from Wild Edible Plants

Not just dandelions in spring, but throughout the year we can gather a variety of edible wild plants: common stinging nettle, common sorrel, chamomile, yarrow, chickweed, plantain, shepherds purse, bellflower, violet, daisy, St. Johns wort, wild garlic, nettle… from which we can prepare delicious salads, soups, sauces, one-pot meals, fillings for pies, and vegetable risottos.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 6 cup Parsley, fresh

  • 200 g Potatoes, white

  • 1 spoon Oil, plant, sunflower

  • 1 spoon Flour, Whole wheat

  • 8 dl Soup base, chicken, cube

  • 5 dl Milk, whole milk

  • 1.5 dl Sour cream

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, white

Steps

  1. Clean the plants, wash them, drain, and chop them. Keep the flowers for garnish whole. Wash the potatoes, peel them, and cut them into cubes.

  2. Heat oil in a large deep pot, add the potatoes and plants, sprinkle with a tablespoon of wholemeal flour, and sauté over moderate heat for 15 minutes, stirring constantly.

  3. Pour in the vegetable stock and cook for 15 minutes. Add the milk and cook while stirring constantly until the soup slightly thickens.

  4. Blend the soup with an immersion blender. Taste and season with salt and pepper as needed. Divide into bowls. Place a dollop of sour cream on each bowl. Garnish the soup with dead nettle flowers.

Nutrition Information (Per 100g)

  • Calories: 61.15 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 12.69 g
    • Sugars: 0.77 g
  • Protein: 1.15 g
  • Fiber: 1.92 g

Advice

Instead of wild plants, the creamy green soup can be prepared with vegetables (leek, celery), and the flavor of wild garlic can be mimicked with a clove of garlic. For garnish, you can also use flowers from nasturtiums, marigolds, violets, daisies, and bellflowers.