Chickweed Soup from Wild Food by Roger Phillips
Put the stock into a large, heavy saucepan, and bring to boiling point. Lower the heat. Add the spring onions, potato and chickweed and simmer, covered, for 10–15 minutes. Do not overcook or the...
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Cooking tools:
- Blender
- Saucepan
- Stove
Ingredients
- 1 1/2 litres (2½ pints) chicken stock
- 2 bunches chickweed, trimmed, washed and with any tough stems removed (reserve a few sprigs for a garnish),
- 6 spring onions, white and green parts, thinly sliced
- 1 large potato, peeled and diced
- 300 ml (½ pint) cream
- salt
- freshly ground pepper
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