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 Spring Tonic Soup If this doesn’t get your vitamin levels up nothing will. Kev Palmer
