Things are beginning to burst through. Bulbs, leaves, flowers all beginning to surface. Soon there will be a faint green mist on the trees and slowly that mist will turn into the summer mantel. Natures rhythm never fails to impress. March will bring the first signs of abundance by way of Nettles and Wild Garlic.
This simple Spring soup is a fantastically tasty way of including that vibrant green energy in our diet.
What you will need.
4 floury potatoes cut into cubes,
Butter or oil for frying
Two handfuls of Wild Spring Greens (Chickweed, Nettles, Ground Alder, Wild Garlic)
2 medium sized Onions
Pint and a half of veg stock.
Melt butter in a frying pan. Fry onions until nice and opaque then add the spuds. Add the stock and allow to cook for 30 to 40 mins.
Throw in about two hand full’s of greens at the very end, stir through and let cook for a further 2 or 3 minutes. Just be careful at this stage as the greens can go from wilted to soggy very quickly so do keep an eye.
