Goosegrass and Wild Greens Soup is a modern British recipe for a classic vegetarian soup of goosegrass (cleavers) and mixed wild greens cooked in a vegetable stock base flavoured with onion and garlic and thickened with flour. The full recipe is presented here and I hope you enjoy this classic British version of: Goosegrass and Wild Greens Soup.
Wash all the wild greens and herbs then chop coarsely. Heat the oil in a pan, add the onion and garlic and fry for about 4 minutes, or until tender but not coloured. Scatter the flour over the top and stir to combine and form a smooth roux. Whisk in the vegetable stock until the soup base is smooth. Add the wild greens and herbs then bring the mixture to a simmer and cook for 15 minutes.
Take off the heat and allow to cool slightly before pouring into a blender. Liquidize until smooth then return to the pan. Season with pepper, to taste and allow to heat through. Ladle into warmed soup bowls, garnish with a tablespoon of crème fraîche and serve.
