Forager’s Soup
Updated April 26, 2021
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 4tablespoons butter
- 1cup diced onion
- 1medium potato, peeled and diced
- Salt
- freshly ground black pepper
- 2cups chicken or vegetable stock, or hot water
- 1½cups whole milk
- ¼cup heavy cream
- About 8 ounces (4 cups) mixed chopped spring greens, like sorrel, watercress, ramps, arugula, dandelion or chives
- 3tablespoons olive oil
- 3ounces chorizo or bacon, finely diced
- Wild garlic or chive flowers (optional)
Nutritional analysis per serving (8 servings)
246 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 6 grams protein; 494 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut a piece of parchment paper to fit into the top of a heavy pot. Melt butter in pot over medium-high heat. When it foams, add onion and potato and stir to coat. Sprinkle with salt and pepper. Reduce heat to very low, rest parchment paper (to trap steam) on top of vegetables. Cover with lid and cook gently 10 minutes, until vegetables are soft; they should not brown at all.
- Step 2
Heat stock (or water), milk and cream in a saucepan until just simmering. Remove parchment from vegetables. Add hot liquid to vegetables and simmer until potatoes and onions are fully cooked, 5 to 10 minutes more. Add greens and simmer uncovered 2 to 3 minutes until greens are just cooked through (do not cover pot or overcook, or else bright green color will be lost.) In a blender or with a hand blender, purée until smooth. Taste for salt and pepper.
- Step 3
Heat oil in a small skillet. Add chorizo or bacon and cook until fat is rendered and meat is crisp, 5 to 10 minutes. Remove and drain on paper towels. Reserve cooking oil.
- Step 4
Recipe can be made up to a day in advance and refrigerated. When ready to serve, gently reheat soup over medium-low heat, uncovered. On top of each bowl, scatter chorizo or bacon bits, sprinkle a few drops of oil and garnish with flowers, if using.
Private Notes
Comments
Another green not to be overlooked are nettles. Carefully gather them with gloves in the early spring when they are less than 1 foot tall. Just break off the stem and place it in a bag. When you get ready to use them you just steam them and chop as needed or blend as the case may be. After steaming they can no longer sting you.
Great and easy! I used spinach and the green parts of green onions and added a bit of chopped leek for part of the onion because that was what I had in the refrigerator and the soup turned out very well.
I just made this today with 6oz of sorrel and 2oz of nasturtium leaves. I used homemade chicken stock. Followed the recipe to a tee, except we had as is-without any garnishes. It was fabulous!
Very satisfying soup. Used the recipe as a template and added in some other things as well. For greens, added sorrel, spinach, dandelion greens, and spinach. On top of that, I started my sauté with some celery I had lying around. I also added in some thai chili (no seeds). When adding the greens, I also added green onion and garleeks (just the greens). The soup was excellent at this point, the bacon and some parmesan make it even more hearty.
A favorite springtime recipe with our local woods teeming with ramps and the garden churning out sorrel and spinach. Absolutely delicious and I wouldn't change a thing!
I used spinach, kale and watercress and vegetable broth. Made it vegan by using vegan butter, almond milk and full fat coconut milk for the cream. Was very tasty. Turned out a bit thin so next time I’ll use a bigger potato.