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Chickweed Soup

VegetarianGluten Free

Wholesome, earthy and available all year round this soup is a foragers favourite.

Serves : 8
Prep : 10 minutes
Cook : 20 minutes
  • 1 1/2 litres or 2 1/2 pints of vegetable stock
  • A handful of shallots
  • 1 large potato, peeled and sliced
  • 2 large bunches of chickweed, with the bottoms cut off
  • 1/2 a pint of cream
  • Salt and pepper


  1. Chop and fry the shallots in butter or oil.
  2. Bring the stock to the boil then add the shallots, potato and chickweed and simmer for 15 to 20 minutes.
  3. Liquidise and season to taste.
  4. Add the cream and re-heat without allowing the soup to boil.
  5. Serve and garnish with a few sprigs of chickweed.


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