I've been out and about foraging these last few weeks - although we're only just coming into spring, our hedgerows are abundant with fresh foliage. Salads of sorrel, pennywort and the garlicky tips of three-cornered leeks are regularly on the menu, along with alexanders risotto, (first sampled on the Fat Hen foraging weekend) which is fast becoming a staple around here.
There are also new nettle shoots everywhere - the fresh growth makes a wonderful vibrant and earthy soup.
I use the bulbs of three-cornered leek (chopped) as a base, instead of onions, sauteeing them gently in olive oil with a knob of butter. Add diced potato and light stock, bring to the boil and simmer for about fifteen minutes, until the potato is soft. Take off the heat, leave for a couple of minutes, then add the roughly-chopped nettles. Leave to wilt for five minutes, then blend. Season to taste, finishing with some fresh grated nutmeg.
I like mine served with a drizzle of oil. You could add cream instead to make it a bit richer.
I love it - it feels quite virtuous, is velvety smooth and quite delicious!
If you're interested in foraging, check out Fat Hen for foraging and feasting weekends. There's a great newsletter you can sign up for too.