Clover Soup

 

2 shallots, chopped

2 cloves garlic, minced

3 T. butter

2 C. white clover flowers and leaves (stems and roots fine too), coarsely chopped

4 C. chicken or vegetable broth

3 medium potatoes, peeled and quartered

Salt and pepper to taste

1 C. Cream or Milk, optional

 

In a large saucepan over medium heat, saute shallots and garlic in butter. When shallots are softened, add clover and stir to coat. Add broth and bring to a boil. Add potatoes and cook on medium heat until potatoes are soft, about 15 minutes. Drain and reserve the cooking broth. Puree the drained clover mixture in a food processor. Blend the reserved cooking broth with the puree. Bring to a boil, then reduce heat and simmer for a couple minutes. Add salt and pepper to taste. Serve hot.