Easy Herb Soup

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Easy Herb Soup

This is very much an old country farm worker's recipe. Without the benefit of a local supermarket, imagine searching the pantry and vegetable garden for whatever is available. It very much fits in to the Planetary diet philosophy of using what's available and making sure leftovers are put to good use.
If you do go with what's in the garden or fridge then this soup will be different every time.
You also need to remember that in the context of this recipe herb can include any green leaf vegetable you find in your garden.
Traditionally, the stock might be made from ham or bacon, even leftover chicken carcasses. When making this recipe, I use a chicken or vegetable stock but, you might also want to try beef or mushroom stock.
Print Recipe
CourseLunch, Soup, Starter
CuisineCountry, Vegetarian

Ingredients

  • 1 lb fresh herbs Note 1: herb selection
  • 1 large onion sliced
  • 2-3 oz butter
  • 1 oz flour Note 2: eggs
  • 3 oz fresh breadcrumbs Frozen fresh breadcrumbs work perfectly well
  • Pinch mace
  • Salt & pepper
  • 8 cups stock
  • ½ cup 35% cream
  • Fresh herbs for garnish

Instructions

  • Pick over, wash, and chop your selection of herbs. The onion should also be sliced.
  • Heat the butter in a deep pan and soften the herb mix making sure to turn them regularly, and avoid burning.
  • If you plan to use the flour to thicken the soup, add it now and mix well.
  • Gradually add the stock, and continue to stir. Allow the mixture to simmer for 10-15 minutes.
  • Add the pinch of mace before liquidizing the soup. Sieving creates a smoother soup but I think you'll be losing some of the flavor and goodness. Next add the breadcrumbs and check that the seasoning is to your liking.
  • If you didn't use the flour earlier, now's the time to add the egg yolk and cream mixture. Stir well and reheat, but do not boil.
  • Serve garnished with chopped fresh herbs. For something different try drink out of a large mug rather than a soup bowl. Perfect for warming up after a long Winter walk.
  • Don't forget to bake a cottage loaf so that you can break off lumps to dip in to the soup or clean the mug when you've finished.

Notes

Note 1: Herb selection is all about what you have available in your garden. Consider sorrel, green shoots from onions, spinach, water or landcress, Swiss chard, lettuce, parsley, a little thyme, oregano, or mint. If you fancy getting creative try collecting wild herbs but do make sure you know what you are picking.
Note 2: For a richer taste, try two egg yolks mixed with cream as the thickening agent.
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