Spring time is herb time. In historical cookbooks one often comes across dishes in which herbs are used. Be it in the form of a green sauce, a salad, as green dumplings or, as here, as a green soup. For this recipe, I was inspired by the “Franckfurter Kochbuch” from 1789, which was published in several editions by an unknown housewife from Frankfurt in the German region of Hesse, who was experienced in the art of cooking. Prepared on the open fire, this dish has additional smoke aromas, but be assured that this soup will also turn out well in your kitchen. For the preparation of this dish you use those herbs which are available depending on the season. So there are always new possibilities for variation. I'm going to show you one with various wild herbs.
About 5-8 stalks of green asparagus
2 good handfuls of lamb's lettuce
A small bunch of sorrel, nettles, wild garlic, garlic mustard, chives and goutweed
1-2 litres of meat or vegetable broth
2 tablespoons of meat stock fat or vegetable oil
3-4 egg yolks
3-4 tablespoons of sweet cream
Salt
Good pinch of mace, ground
If necessary, white bread cubes
1. Clean the asparagus, lamb's lettuce and herbs.
2. Cut the asparagus into bite-sized pieces and simmer in the broth for about 10-15 minutes until soft.
3. Put the meat stock fat or vegetable oil in a pan and sweat the finely chopped herbs in it.
4. Add the lamb's lettuce to the asparagus in the soup and the herbs too.
5. Mix the egg yolks with the cream in a small bowl and slowly stir the egg mass into the soup to bind it.
6. If you want to set the green soup even more, you can also cook small chopped white bread cubes in the soup for a while.
Tip: An ideal use of leftover bread that has turned too dry.
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