Wild Spring Greens Soup is a traditional British recipe for a classic soup of wild sweet violet, ground ivy and strawberry leaves cooked in vegetable stock thickened with a butter roux and finished with an egg liaison. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Spring Greens Soup.
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This simple soup is just the thing as a pick-me-up for the wild forager after winter. It includes three of the earliest greens to emerge, sweet violet leaves, ground ivy leaves and wild strawberry leaves, which, more often than not, can be picked even in the first week of January. Here they are married with a simple roux, stock, onion and egg yolks to make a hearty and warming soup
Melt the butter in a pan, add the onion and fry for about 4 minutes, or until wilted. Scatter the flour over the top and stir in to form a roux. Continue cooking, stirring constantly, for 2 minutes then whisk in the vegetable until smooth. Bring to a boil, reduce to a simmer then cook for about 10 minutes. Add the shredded wild greens, stir to distribute and cook for 5 minutes more.
Beat the egg yolks in a bowl, add a ladle of the soup stock and whisk in to temper. Pour the egg mixture back into the soup and whisk to combine. Allow to heat through, but do not boil.
Season to taste then divide between four warmed soup bowls and serve.
