Wild Soup made with foraged edible spring plants

Wild soup made with foraged edible sping plants. This was after we had eaten most of it.

Over the weekend I took Young Dave foraging, with nothing but a stove, pan and water.

We foraged Stinging Nettles, Dead Nettles, Goose Grass, Ground Elder, Cow Parsley, Wild Garlic, Wild Onions, Hedge Garlic, Comfrey, Mallow, Sheep Sorrel, Thistle and the packets that is created by the Hog Weed plant before the flowers emerge.

I then cooked up the ingredients to make a wild foraged soup. I did add a little chicken stock, Sea Salt and freshly ground black pepper.

The soup was remarkably good. The onion and garlic gave it a very nice flavour, but this was cut by a lemony twist from the Sheep's Sorrell.

I guess the biggest surprise was how good the thistle stalks were, after stripping and cooking them. It gave the soup some good textured bites similar to asparagus in texture.

The remains of the soup can be seen above after we had eaten most of it.

I also showed him how to find Pig Nuts. See my other post.

The Stripped Stems of Thistle ready for cooking. In this case milk thistle.

Common Sorrel - the secret lemon flavour that can enhance so many dishes. It's so common and well worth looking for!