I’ve been foraging far and wide. Well, actually just at my parent’s place but foraging none the less!
I was out gathering a persistent little bulb that is the bane of many people’s existence, but I love this stuff. ‘This stuff’ is in fact, onion weed or ‘Allium triquetrum’. It’s considered an invasive weed as the bulbs multiply very quickly underground and in spring they pop up everywhere. Invasive it is, but it’s delicious. It’s super similar to spring onions when raw in both taste and looks, and similar to taste in leeks when cooked and the entire plant is edible. Take care not to confuse it with similar looking bulbs like snowdrops which also have white flowers, though they are much more bell shaped and won’t smell like onions when squished.
I wouldn’t go out and actively grow onion weed myself because once it’s established it will spread and be very difficult to get rid of, but I’ll definitely take advantage of the stuff that’s already out there.
While I was out I also grabbed a bunch of wild fennel. This stuff is like regular fennel on steroids. It’s huge and bushy, and it’s the fronds that I gathered for this recipe. They have an amazing aniseed kick.
In today’s post, I’m going to be using the onion weed in the same way, I would use a leek in a leek and potato soup. These edible onions impart a brilliant green colour to the soup since I’m using all the green leaves as well as the bulbs. The gorgeous wee flowers I save till the end as a garnish.
The fennel fronds, I put in the soup whole, so that they can cook in the water and flavour it, but at the end, I fish them out. This is because wild fennel is very fibery and it’s hard to blitz it into a smooth soup if left in.
Then I just foraged for potatoes in my own garden and I had all the recipes for a delicious, nutritious soup.
- 2 tablespoons olive oil
- 2 big bunches onion weeds, chopped (Save the flowers)
- 2 cloves garlic
- 4 medium potatoes
- 2 handfuls of fennel fronds, kept whole
- 1.2 litres vegetable or chicken stock
- salt and pepper to taste
- In a saucepan, saute the onion weed and garlic in the oil until softened.
- Add in the chopped potatoes and fennel fronds and cook for another minute.
- Add in the vegetable stock and bring to boil.
- Simmer until the potatoes have softened.
- Fish out the fennel fronds and discard.
- Blitz the soup up with a stick blender or bench top blender.
- Season to taste.
- Serve with bread and garnish with onion weed flowers.