Forager’s Soup

50g butter or 4T. olive oil

1 medium onion, diced

150g/3oz or two medium potatoes, diced

600ml/1 pint vegetable or chicken stock

600ml/1 pint creamy full fat milk

250g/9oz well washed and chopped wild greens (plus leaves you want to use up).  Nettles tips, wild garlic, wild sorrel, rocket, nasturtium leaves, young dandelions, young ground elder leaves, spinach, watercress are all good examples

salt and pepper

Garnish – finely shredded wild garlic leaves/wild garlic flowers in season/fried bacon lardons/fried diced chorizo and oil/creme fraiche

 

Melt the butter/oil in a large pan over a gentle heat Add potato and onion and stir to coat well. Season with salt and pepper.  Cover with scrunched up baking parchment or a butter wrapper and put on pan lid. Sweat the vegetables over a low heat for 10-15 mins till soft but not colored Remove the paper lid and add stock and milk. Bring back to the boil and simmer for a further 15 mins until potatoes and onions are fully cooked Add the greens and boil uncovered for 3 mins until greens are just cooked taking care not to overdo it or soup will lose its vibrant green color

Puree the soup with/in a blender. Taste and adjust the seasoning. Garnish as required and serve with crusty bread