(*) e.g. sorrel, dandelion, stinging nettle, chickweed, wood sorrel, garlic oxeye, lamb’s lettuce, dead nettle, ground elder, wild garlic (**) e.g. meadow foamwort, daisies, primroses, sloe flowers * Remove the skin from the onion and cut into cubes.
* Peel the potatoes and also cut into cubes.
* Melt butter in a large saucepan and sauté onion cubes. Add the potatoes and sauté briefly.
* Pour in vegetable soup and milk, bring to the boil briefly and simmer over medium-low heat for 15 to 20 minutes in a closed saucepan, after which the potatoes should be soft.
* Finely select wild herbs and flowers. Use only young plant parts. Wash, spin dry and perhaps cut off. Set aside some exceptionally beautiful leaves and flowers for garnish, add the rest to the soup. Cook for one minute.
* Lightly mash the soup, add whipping cream, season with salt, pepper and nutmeg.
* Cut smoked salmon into thin strips.
* Divide soup evenly into warmed plates, garnish with salmon strips and wild herb leaves. Float a few flowers on top of the soup at the very end. Serve immediately.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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