Ingredients 1
1/2 litres / 2 1/2 pints of vegetable stock
A handful of shallots
1 large potato, peeled and sliced
2 large bunches of chickweed
1/2 a pint of cream
Salt and pepper
Method Bring the stock to the boil then lower the heat.
Add the onions, potato and chickweed and simmer for 10 to 15 minutes.
Liquidise and season to taste.
Add the cream and re-heat without allowing the soup to boil.
Serve and garnish with a few sprigs of chickweed.