Ian Lai
urban agriculture consulting
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Chickweed and Potato Soup

  • 3 medium onions small dice
  • 3 russet potatoes peeled and diced
  • Thyme sprig
  • Bunch chives
  • Fennel fronds
  • 1 teaspoon dill seed
  • 1 pound cleaned chickweed

Sweat onions, thyme, chives, dill and fennel over medium heat in a stockpot

Add chopped chickweed and potatoes and stir until chickweed softens

Add enough water to cover ingredients

Bring to a simmer, cover and cook for 20 minutes or until potatoes are soft

Transfer ingredients into blender and puree

Pass through strainer and discard solids

Season as you add ingredients


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