Robin Harford takes you on a forage looking for nine wild greens to include in this Maundy Thursday soup. A contemporary take on a traditional Spring time soup.
This recipe does not have any seasoning other than the a bit of salt and the flavours that naturally occur in the wild herbs.
It tastes extraordinary so try and resist the temptation to add extra seasoning.
- Lesser celandine Ficaria verna
- Stinging nettle Urtica dioica
- Red dead nettle Lamium purpureum
- Wild mustard Brassica spp.
- Violet Viola spp.
- Alexanders Smyrnium olusatrum
- White dead nettle Lamium album
- Wild garlic Allium ursinum
- Ground ivy Glechoma hederacea
- 4 potatoes (diced small)
- 1 onion (chopped)
- olive oil
Heat the oil add the onion and potato and saute for a couple of minutes. Add stock and simmer for 10 minutes, then add the chopped wild herbs and greens. A couple of handfuls of each plant should be enough for two people. Make sure to chop the herbs finely. Simmer for 20 minutes and ad salt to season.