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Bishop’s Weed Soup

It seems like a lifetime ago. A lifetime ago since I ran around in the forest picking all sorts of plants and flowers for my special Bishop’s Weed soup. I was terrified of bugs at the time and would cringe at the site of one, even on a flower. Nonetheless I wanted plants and flowers for my stew. I would put on my tiny garden gloves, to protect my hand from nettles, which was everywhere in that forest. I would pick nettles and bishop’s weed, only enough to cover the big, black iron pot. I would return home, utterly satisfied with my catch.

Bishop's weedBack home, I would heat up the stove and pour loads of fresh water over the to be bishop’s weed soup, without cleaning the leaves. Dirt, insects and mud could be in there for all I knew. Somehow, I didn’t care, for all I wanted to do was cook. To cook a sort of witch brew, just for fun. When it had cooked for a while and I had gotten my fun out of it, picking, pouring and stirring its way from fresh to overly cooked, I turned off the oven and left it there. My dear father would, with no temper, remove and clean the pot for me.

A little less afraid of bugs and a lot more interested in plants I went back to the same spot. The forest, being lush and newly sprung. Covered in not only nettles, but Bishop’s weed. I picked a basket full and returned home, as satisfied as I felt back then.

I made soup. Bishop’s weed soup. The most amazing soup I’ve had in a long time. Rich in flavor and with the most incredible aroma, we sat happily down for dinner.

Bishop’s Weed Soup

1 onion, yellow

2 garlic cloves

1 tablespoon butter

1 tablespoon wheat flour (optional)

3 good handful of Bishop’s Weed, leaves freshly picked and cleaned

4 decilitre vegetable stock

6 decilitre cream (or milk for a lighter soup)

1/2 teaspoon grated nutmeg

salt

pepper

Direction

  1. Fry onion and garlic in butter and add the Bishop’s weed.
  2. When the Bishp’s weed have collapsed, remove it from the pan and pour everything into a pot.
  3. Sprinkle flour over the Bishop’s weed.
  4. Add stock and cream/ milk. Let this simmer for 10 minutes.
  5. With a hand mixer, blend until smooth. Bring to a boil and season with salt and pepper.

Serve with pesto, roasted pumpkin seeds, egg, parmesan and a darn good bread!

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