With an abundance of wild green in the hedgerow at the moment, I felt compelled by my bones to make a tasty spring time wild greens soup.
Gathering an equal amount of cleavers, wood avens, dandelion, ramsons, lesser celandine, and ground elder I came up with this natty little wild greens recipe.
Wild Soup Recipe: Ingredients
- 300g of wild greens
- 2 medium potatoes
- 2 large shallots
- 300ml soured cream
- 1 litre of vegetable stock
Wild Soup Recipe: Suggested Instructions
- Dice the potatoes and chop the shallots and fry together until shallots are translucent.
- Add the stock and bring to a simmering boil, then finely chop the wild greens and add to the pan. Reduce the heat and simmer until the potato is cooked.
- Blend until smooth, then stir in the soured cream and serve.