Chickweed Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Roger Phillips

Published 1986

  • About


  • 1.5 litres ( 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