Goosegrass Soup

Last night I decided to do a bit of Hugh foraging for our tea and made goosegrass soup from the very good little book Cooking Weeds. I headed off around the garden and paddock with my colander and collected goosegrass, ground elder, nettle tops, clover, dandelion and, from my herb garden, mint and marjoram.

The recipe in the book goes as follows:

3 handfuls of goosegrass
2 handfuls mixed weeds eg ground elder, ribwort plantain, dead nettle, dandelion, comfrey, yarrow, clover, daisies
Weeds for seasoning eg ground ivy, wild garlic, lady’s smock
Herbs for seasoning eg lovage, thyme, marjoram, lemon balm, peppermint, dill, parsley, chives
1 onion
1-2 cloves of garlic
oil for frying
1-2 tablespoons wholewheat flour; finely ground
approx 750ml vegetable stock
crème fraiche

Wash the weeds and herbs and chop them coarsely. Chop the onion and the garlic and fry it in oil until golden. Add the herbs and weeds. Sprinkle in some flour, the amount depending on the required thickness of the finished soup. Add the vegetable stock and cook for about 15 minutes. Let cool slightly then liquidize until the soup is smooth. Add pepper to taste. Serve with a spoonful of crème fraiche.

I thought this soup was a real winner (and very healthy as I omitted the crème fraiche), but my nearest and dearest wasn’t quite so sure! Where’s his sense of adventure?

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