Daisy and ribwort soup
Ingredients:
- 200g almonds
- 1 handful of small young ribwort leaves
- 1 handful of daisy flowers and leaves (set aside 1/3 of the daisy flowers for decoration)
- 1 cup of cream
- approx. 1 l of vegetable stock
- Herb salt and freshly grated pepper
© Foto Irmi Kaiser: Spitzwegerich-Suppe
Preparation:
Finely grind the almonds, add the vegetable stock and finely chopped ribwort and daisy leaves, simmer for approx. 10 minutes, add the spices and salt and puree until smooth. Garnish with finely chopped bread cubes and daisy flowers and serve fresh.
Irmi Kaiser, herbalist, wishes you good luck!
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