Recipe

from the chef

We have recorded this wonderful recipe for you in the hotel kitchen of the Flair Hotel Nieder. Chef Josef Nieder knows the recipe from his childhood. The recipe has been passed on from generation to generation through the host’s family. Lower herb soup is a highlight for the spring kitchen and for all herb collectors. We wrote the recipe for you. It used to be prepared during Lent on Maundy Thursday.

… and this is how Lower Herb Soup works:
Good preparation ensures stress-free cooking. You will need a cutting board, a sharp knife for chopping, a pan, a large saucepan and a ladle.

Roughly chop the herbs
Finely chop half of the shallots
Then fry the second half of the shallots in oil or butter until translucent
Finely chop the chives as an insert
Prepare daisies for decoration
Bring the vegetable stock to the boil and add the herbs
Puree everything with a hand blender
then bind with flour butter
season with cream
Arrange the plate with coarsely chopped herbs
Finished! Now it’s time to enjoy. If you like it a little more substantial, you can use a little more butter. We look forward to your feedback on social networks – feel free to post a photo of your variant of the soup!

Video herb soup from Nieders.

And here you have the instructions from the boss personally on video.