HERBS SOUP RECIPES

SEVEN HERB SOUP (TRADITIONAL) - GERMANFOODS.ORG

Seven Herb Soup (Traditional) - Germanfoods.org image

Spring soup made with fresh herbs from the meadow, garden (or market) is a special treat of early spring. It is also associated with the Easter holiday, traditionally eaten on Gruendonnerstag (Maundy Thursday).

Provided by Claire

Categories Soup

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 small onion (finely chopped)
1 tablespoon flour
2 cups vegetable broth (500 ml)
1 cup cream (250 ml, or two small potatoes)
finely cut fresh herbs
salt and pepper
croutons or cubed zwieback
edible flowers such as dandelions or violets to garnish

Steps:

If harvesting herbs from your garden, pick them early in the morning.
If using potatoes instead of cream, boil them till fork tender.
Wash herbs thoroughly, drain, and chop coarsely. You should have about 2 handfuls of chopped herbs per person.
Melt the butter in a pan, and sauté the onions till translucent. Add flour and stir; cook briefly. Pour in broth or stock, stir and bring to a boil. Simmer for 3 minutes.
Add cream or cooked potatoes plus the chopped herbs. Briefly bring to a boil, and season with salt and pepper.
Puree with a hand blender, and garnish with flowers, croutons and/or chives before serving.

GARDEN VEGETABLE & HERB SOUP RECIPE: HOW TO MAKE IT

Garden Vegetable & Herb Soup Recipe: How to Make It image

I submitted this recipe to a local newspaper and won first prize. I make this hearty soup whenever my family needs a good dose of veggies. —Jody Saulnier, Woodstock, New Hampshire

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 medium onions, chopped
2 large carrots, sliced
1 pound red potatoes (about 3 medium), cubed
2 cups water
1 can (14-1/2 ounces) diced tomatoes in sauce
1-1/2 cups vegetable broth
1-1/2 teaspoons garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dill weed
1/4 teaspoon pepper
1 medium yellow summer squash, halved and sliced
1 medium zucchini, halved and sliced

Steps:

In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes. , Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.

Nutrition Facts : Calories 115 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 525mg sodium, CarbohydrateContent 19g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

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