Forager's soup
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
CUISINE
COURSE
Starter
Method
Melt the butter in a heavy-bottomed saucepan. When it foams, add potatoes and onions and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes.
When the vegetables are almost soft but not coloured add the hot stock and boiling milk. Bring back to the boil and cook until the potatoes and onions are fully cooked. Add the greens and boil with the lid off for 2-3 minutes approx. until the greens are just cooked. Do not overcook or the soup will lose its fresh green colour. Puree the soup in a liquidiser. Taste and correct seasoning.
Heat a little oil in a frying pan. Add the diced chorizo or lardons of streaky bacon, cook over a medium heat until the fat starts to run and the bacon is crisp.
Drain on kitchen paper. Sprinkle over the soup as you serve. Use the chorizo oil to drizzle over the soup also and scatter a few wild garlic flowers over the top if available.
Ingredients
50g butter
110g onion, diced
150g potatoes, diced
250g chopped greens (alexanders, nettles, wild sorrel, a few young dandelions, wild garlic, borage leaves, wild rocket, ground elder, beech leaves, chickweed, watercress)
600ml light chicken stock
600ml creamy milk
75g chorizo or lardons of streaky bacon
extra virgin olive oil
wild garlic flowers if available
Method
Melt the butter in a heavy-bottomed saucepan. When it foams, add potatoes and onions and turn them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes.
When the vegetables are almost soft but not coloured add the hot stock and boiling milk. Bring back to the boil and cook until the potatoes and onions are fully cooked. Add the greens and boil with the lid off for 2-3 minutes approx. until the greens are just cooked. Do not overcook or the soup will lose its fresh green colour. Puree the soup in a liquidiser. Taste and correct seasoning.
Heat a little oil in a frying pan. Add the diced chorizo or lardons of streaky bacon, cook over a medium heat until the fat starts to run and the bacon is crisp.
Drain on kitchen paper. Sprinkle over the soup as you serve. Use the chorizo oil to drizzle over the soup also and scatter a few wild garlic flowers over the top if available.
