Goosegrass and Wild Greens Soup

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Goosegrass and Wild Greens Soup

Goosegrass and Wild Greens Soup is a modern British recipe for a classic vegetarian soup of goosegrass (cleavers) and mixed wild greens cooked in a vegetable stock base flavoured with onion and garlic and thickened with flour. The full recipe is presented here and I hope you enjoy this classic British version of: Goosegrass and Wild Greens Soup.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Wild Food Vegetable Recipes British Recipes

Ingredients:

3 handfuls goosegrass (cleavers) leaves and young tips
2 handfuls mixed wild greens (eg ground elder, ribwort plantain, dandelion, garlic mustard, comfrey, deadnettle (any of henbit deadnettle, white deadnettle and red deadnettle [or a mix] will work), clover, oxeye daisisy greens)
wild greens for seasoning (eg ground ivy, wild garlic, lady's smock, pepper dulse, Large Bittercress)
herbs for seasoning (eg thyme, lovage, marjoram, lemon balm, mint, dill, parsley, chives, yarrow)
1 onion, chopped
2 garlic cloves, chopped
4 tbsp oil for frying
2 tbsp wheat flour
1.2l vegetable stock
freshly-ground black pepper
crème fraîche

Method:

Wash all the wild greens and herbs then chop coarsely. Heat the oil in a pan, add the onion and garlic and fry for about 4 minutes, or until tender but not coloured. Scatter the flour over the top and stir to combine and form a smooth roux. Whisk in the vegetable stock until the soup base is smooth. Add the wild greens and herbs then bring the mixture to a simmer and cook for 15 minutes.

Take off the heat and allow to cool slightly before pouring into a blender. Liquidize until smooth then return to the pan. Season with pepper, to taste and allow to heat through. Ladle into warmed soup bowls, garnish with a tablespoon of crème fraîche and serve.