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Common Chickweed Soup

VegetarianGluten Free

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

Serves : 4
Prep : 10 minutes
Cook : 20 minutes
  • 1.5 litres of vegetable stock
  • 2 medium shallots, peeled and diced
  • 1 large potato, peeled and diced
  • 3 large bunches of common chickweed, with the bottoms cut off
  • 200ml of single cream
  • Salt and pepper
  • A squeeze of lemon

Method

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

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