Wild Greens Cream Soup is a modern British recipe for a classic soup of mixed wild greens and potatoes cooked in vegetable stock with onion and finished with single cream. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Greens Cream Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
The leaves of lesser celandine contain some toxins, but these are destroyed by cooking. It is also said that lesser celandine greens should only be picked before it is in flower as, when it is in and after flowering is when the toxins accumulate in the plant. As a result, the leaves of lesser celandine can be used in salads early in the season.
Melt the butter in a large pan, add the onion and fry for about 4 minutes. Add the greens and potatoes and fry in the butter for a few minutes before stirring in the vegetable stock. Bring the mixture to a boil, reduce to a simmer and cook for 10 minutes.
Take the soup off the heat, allow to cool slightly then process in a blender until smooth. Return to the pan, add a little cream and allow to heat through (but do not boil).
