Serves 2
Green nourishment. Spring in a bowl. Prickly sowthistle, Sonchus asper, brings a deep, rich flavour, its leaf-edge spines gone entirely once cooked.
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 60g young sowthistle leaves
- 40g wild garlic leaves
- 250g cooked white beans (I like the Bold Bean Co)
- 500ml chicken stock
- salt and pepper
Heat the oil in a heavy pot and soften the onion over a medium-low heat until translucent. Finely chop the sowthistle and wild garlic, by hand or a few quick pulses in a food processor, then add to the pot with the stock and beans. Bring to a boil, reduce heat, and simmer for 5 minutes.
Ladle out roughly half the soup and blend until smooth. Stir back into the pot, season, and serve.
Good with rough bread and a drizzle of good oil.