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Chickweed Soup

Chickweed Soup is a traditional Ancient recipe for a soup based on that common weed of disturbed ground, chickweed. The full recipe is presented here and I hope you enjoy this classic Ancient version of Chickweed.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6

Rating:

Tags : Wild FoodHerb RecipesBritish Recipes

Chickweed is a wild vegetable that's available pretty-much all year round. As a result it must, undoubtedly, have been an important foodstuff in the past. We certainly know that it was harvested and sold as a vegetable during the Medieval period and as it likes ground that's been disturbed it must have been a staple for any agrarian peoples. It's also one of the few wild greens that's available year round.

Ingredients:

1.5 l chicken or pork stock
5 whole ramsons, thinly sliced (or 6 spring onions)
2 large bunches chickweed, chopped (and with any of the tougher stems removed)
30ml double cream
6 sorrel leaves
60g pearl barley
salt and pepper

Method:

Add the stock to a large pan, bring to the boil and add the pearl barley. Cook until soft then add the chickweed, sorrel leaves and ramsons. Cook for about 15 minutes (do not over-cook or you will lose the flavour).

Allow the liquid to cool a little then form into a purée in a blender. Season, then return to the saucepan to warm through. Stir-in the cream at the final moment, pour into a serving dish and garnish with a sprig of chickweed before serving.