Chickweed Soup

• 1.5 litres (2½ pints) chicken stock
• 6 spring onions, white and green parts, thinly sliced

Put the stock into a large, heavy saucepan, and bring to boiling point. Lower the heat. Add the spring onions, potato and chickweed and simmer, covered, for 10–15 minutes. Do not overcook or the soup will lose its flavour. Season with salt and pepper then purée in a blender. Return to the saucepan and add the cream. Heat through but do not boil. Garnish with a few sprigs of the chickweed and se