Cream of Alexanders soup

    1 hour 10 min

    This vegetarian cream of Alexanders soup uses the leaves and the stems of the plant for a full bodied, flavourful spring soup. The Alexanders plant is an edible, flavourful wild food which is most commonly found in the southern coastal counties during warmer spring weather.

    4 people made this

    Serves: 4 

    • 3 tablespoons salted butter
    • 1 onion, finely chopped
    • 1 clove garlic, minced
    • 450g Alexanders stems and leaves
    • 1L vegetable stock
    • 1 tablespoon chopped fresh parsley
    • 1/2 tablespoon chopped fresh chervil
    • salt and pepper, to taste
    • 150ml single cream

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Melt the butter in a saucepan over a medium heat. Add the onion and garlic and cook and stir until soft. Add the Alexanders stems and leaves and toss to coat in the butter; cook and stir for 2 minutes. Pour in the stock, add the fresh herbs and stir. Season well. Cover and simmer gently over a low heat for 1 hour.
    2. Just prior to serving, stir in the cream then blend the soup to a smooth consistency using a hand held liquidiser or food processor. Serve immediately in warm bowls.

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