The perfect soup to give body and soul a kick for regeneration after dark days always needs that certain something. And this is what Paola, the head chef of the Eco Park Hotel Azalea, creates from gathering herbs in spring during a relaxing walk through the blossoming nature of the Val di Femme.
If you feel the need to regenerate a little after the winter and treat body and soul, Paola’s recipe for “Witch in the kitchen” is perfect. Best of all, you’ll find the ingredients either in your garden or in the fields. During a relaxing walk, you can not only get sun and fresh energy but also collect everything you need for Paola’s soup. Of course, this comfort food tastes best from grandma’s or grandpa’s old plates, just as the chef serves it to her guests.
But watch out: Only collect the herbs that you definitely recognize. If you are unsure, come by the Eco Park Hotel Azalea and go on a collective herb hike.
If you want to find out more about Eco Park Hotel Azalea, have a look here
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Witch in the kitchen
Ingredients
- 10 stalks Good King Henry (Chenopodium Bonus Henricus)
- 4 stalks White Goosefoot
- 10 stalks Common Lilac (Siren Vulgaris)
- 5 stalks Common Shepherd's Purse (Capella Bursa Pastoris)
- 2 stems Yarrow
- 3 Nettle Flowers
- 2 tufts Dandelion
- 2 tufts Broadleaf Plantain
- 5 leaves Sorrel
- 1 stem Leek
- Olive Oil
- Millet
- Water
- For decoration: Clover and elderflower
Directions
- Step 1 Cut the leeks into 2 cm pieces and heat them in a pot with 1 tbsp olive oil and 1 tbsp water.
- Step 2 Wash all leaves well and add them to the leeks.
- Step 3 Add 3 tbsp millet, a little salt and enough water.
- Step 4 Cook everything for about 20 minutes.
- Step 5 Whisk the soup with plenty of fresh marjoram and thyme.
- Step 6 Add a leaf of lemon balm as desired.
- Step 7 Sprinkle the soup with pink clover blossoms and elderberry blossoms.
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