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At first a chicken stock is to be prepared. I take an organic chicken for that.
It is placed in a big jar (without lid) in combination with leek, carrots, celery stalks, onions, garlic, pimento- and peppercorns, bay leaves, thyme- and rosemary sprigs, filled up with cold water and boiled for about 3 hours.
The Herbage soup is made of the following ingredients:
4 pieces of shallots
40g butter
some bread or semolina or crumbs
2,5l chicken stock
about 100g herbage (cress, spinach, rucola, dandelions, field salad,
fennel leaves etc,)
200g cream or soured cream
white pepper straight from the mill
salt
Roast finely chopped shallots with butter until golden.
Add crumbed bread and finely cut herbage. Infuse chicken stock, add cream
and season to taste. Finally the soup is pureed with a hand blender, so it
can pass the sluice of jahressuppe easily.
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