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Springtime is herb time. In historical cookbooks you often come across dishes that use herbs. This recipe for green soup is inspired by the "Frankfurt Cookbook" from 1789. Prepared on an open fire, this dish gets additional smoky flavors, but the soup also works on a normal stove. To prepare it, you use the herbs that are available depending on the season. This always results in new variations. Here our historical housewife Iris von Stephanitz shows you one of them. We hope you have fun trying it out and enjoy your meal! Here is the recipe: https://www.hessenpark.de/wp-content/...