Spring Tonic Soup

11th February 2013

There is just about enough greenery around at the moment to make this vitamin rich, tasty late winter soup.

2 large onions finely chopped

2 large potatoes peeled and diced

75g butter

A large bag of mixed spring greens: nettles, dead nettles, chickweed, young cleavers, hedge garlic, etc.

1500ml stock infused with douglas fir

salt and pepper

150ml double cream

In a large pan sweat the onions and potatoes in the butter until they start to soften, add the mixed greens and an cook for a minute or two. Add the stock, bring to boil and simmer until the potato is cooked.  Blend until smooth, stir in the cream and season to taste.

Serves 6

If this doesn’t get your vitamin levels up nothing will.

Kev Palmer