Wild Greens Soup RecipeOrigin: Britain Period: Traditional |
Ingredients:
3/4 carrier bag full of wild greens (about 50% nettle tops, then fat hen, chickweed and good king henry for the rest) 
Wild Greens Soup Preparation:Method:Pick over the greens and wash them thoroughly. Discard any tough stems and set the greens aside to dry. Meanwhole melt the butter in a large pan and use this to sweat the onion, garlic, carrot and celery until soft but not coloured. Now add the stock, bayleaves and the greens. Bring the mixture to a simmer, cover and cook for about 10 minutes, or until the greens are tender. Season quite liberally with salt, black pepper and nutmeg. Take the soup off the heat and stir-in the chives whilst taking-out the bayleaves. Transfer the soup in batches to a liquidizer and blitz to a smooth liquid. Return to a clean pan, stir-in the crème fraîche and allow to heat through before serving with a generous hunk of crusty bread. |
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