Have your revenge on chickweed by making a tasty, nutritious soup. This recipe is from Ciaran Burke’s Blooms n’ Food blog. www.bloomsandfood.com. Serves 4.
· 1 medium onion
Peel and finely dice the onion. Peel and finely dice the potatoes. Remove any big stalks from the chickweed and wash well. I find if you fill a sink with clean cold water and dump the chickweed in, any soil or dirt will settle to the bottom of the sink. You can then scoop the leaves from the water, leaving the dirt behind.
Melt the butter in some olive oil in a large saucepan. Saute the onion until soft and golden but do not let it burn. Add the diced potatoes and stir in the oil for a couple of minutes. Now add a little water, enough to cover the potatoes and simmer until the potatoes are soft. Then add the chicken stock and cook until it is boiling.
Throw in the chickweed leaves and simmer for about ten minutes. Season with salt and pepper. Remove pan from the heat and use a hand blender to blend the soup.