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Rosebay Willowherb, Ramson and Spinach Soup
Rosebay Willowherb, Ramson and Spinach Soup is a modern British recipe for a classic soup of rosebay willowherb leaves, spinach and ramson leaves (wild garlic) cooked in chicken stock with bacon and onion that's finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Rosebay Willowherb, Ramson and Spinach Soup.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Wild FoodPork RecipesBritish Recipes
The jury is still out as to the value of rosebay willowherb (fireweed) greens. Many find them unpalatable bitter, but personally I find them quite edible and will eat them raw even in the middle of summer. But then I'm used to a whole range of African greens and have become accustomed to bitter tastes. As a result, I suggest you first try this dish in spring when the rosebay willowherb greens are young and tender and less bitter. This recipe combines them with spinach and wild spring garlic, ramsons
Ingredients:
100g of
Rosebay Willowherb
300g spinach, trimmed
10
ramson (wild garlic) leaves, shredded
25g butter
25g flour
1 small onion
1 rasher of bacon, cut into strips
salt and black pepper, to taste
500ml chicken stock
250ml single cream
Method:
Bring a pan of lightly-salted water to a boil then add the rosebay willowherb and blanch for 2 minutes. Drain immediately (this removes any excess bitterness).
Wash the spinach, remove any though stems then add them immediately to a pan (do not drain), along with the shredded ramsons, set over medium heat. Cover the pan and sweat the leaves for 1 minute.
Add the butter to a pan and use to fry the bacon and onion until the onion softens then stir-in the flour. Slowly add the stock, stirring all the time until you get a smooth soup base. Add all the greens and simmer for 5 minutes. Blend with a hand blender then add the cream. Season to taste and serve immediately. If desired the soup can be garnished with toasted slivered almonds or croutons.
