Wild Greens Soup

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Wild Greens Soup

Wild Greens Soup is a traditional British recipe for a classic springtime soup of mixed wild greens cooked with onions, garlic, carrots and celery in a chicken stock or vegetable stock base. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Greens Soup.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Wild Food Vegetable Recipes British Recipes

Ingredients:

3/4 carrier bag full of wild greens (about 50% nettle tops, then fat hen, chickweed and good king henry for the rest)
50g butter
2 medium onions, finely sliced
1 large carrot, chopped
1 celery stick, chopped
2 large garlic cloves, minced
1l chicken stock or vegetable stock
2 tbsp finely-chopped chives
2 bayleaves
salt and black pepper, to taste
freshly-grated nutmeg
3 tbsp crème fraîche

Method:

Pick over the greens and wash them thoroughly. Discard any tough stems and set the greens aside to dry. Meanwhile melt the butter in a large pan and use this to sweat the onion, garlic, carrot and celery until soft but not coloured.

Now add the stock, bayleaves and the greens. Bring the mixture to a simmer, cover and cook for about 10 minutes, or until the greens are tender. Season quite liberally with salt, black pepper and nutmeg.

Take the soup off the heat and stir-in the chives whilst taking-out the bayleaves. Transfer the soup in batches to a liquidizer and blitz to a smooth liquid. Return to a clean pan, stir-in the crème fraîche and allow to heat through before serving with a generous hunk of crusty Breads.