spring tonic

Here's my recipe for the soup that I whipped up for dinner tonight as a spring tonic: Chickweek and Potato Soup

Chickweed (Stellaria media) is a common "weed" that is of interest to herbalists. "The young leaves when boiled can hardly be distinguished from spring spinach, and are equally wholesome". I've got a bunch of succulent specimins growing underneath my bedroom window on the shady side of the house so I got a hankering to eat them for dinner (like any other self-respecting former Declerye resident). So for the curious, here's the recipe:

Chickweed and Potato Soup (serves 4)
Ingredients:
1-2 qts of chickweed packed into a bowl (1 qt if this is your first encounter with chickweed, 2 if you know you like it)
1/2 carton of potato soup (your choice, I'm fond of Imagine Foods Potato Leek myself)
1 c. plain soy milk, milk or buttermilk
1 tsp mild vinegar (if using buttermilk, omit vinegar)
1 medium potato grated
1/2 c. chopped green onions, chives, leek tops or garlic tops
1-2 tsp salt
1 tbsp olive oil or butter
1 tbsp white wine (optional)

Method:
1. chop chickeed fine or use a food processor. Because of the stems you want it to be pretty well chopped.
2. Heat half of the potato soup on medium heat and add the chickweed and the grated potato. Once that's cooking, add the milk, salt, and olive oil (and wine if you have any). Stir and let simmer for about 10-15 minutes.
3. Thin with water if needed.
4. Once the grated potato is no longer translucent and seems cooked, add the green onions and turn the heat down low.
5. After 5 minutes it should be done. Dish out into bowls and top with additional green onions, nutritional yeast or grated cheese as desired.

Serve with bread if you got it.