About this recipe: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.
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
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
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.
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.