Maundy thursday soup

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.



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.

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