Summer·Easy

Autumn hedgerow spices make a warming soup extra special

We have made this soup on recent foraging courses in our wood and chef Chris Parry adapted it for our recent foragers supper at the Exeter Arms in Derby.

Prep: 15 mins

Cook: 30 mins

Hogweed, Cep

Ingredients

1 onion skinned and chopped
1 tbsp olive oil
500g sweet potato peeled cut in to chunks
50g butter
1 tbsp Hogweed seeds roasted and ground
Flaky sea salt
1litre vegetable stock
Ground black pepper
Double cream (optional)

Method

Hogweed spiced sweet potato soup - serves 4. Roast 1 tbsp Hogweed seeds in a dry pan until fragrant, grind with 1 tsp flaky salt. Cook 1 chopped onion in 1 tbsp olive oil for 5 mins. Add ground hogweed mix, 50g butter, 500g sweet potato chunks. Add 1 litre veg stock, simmer until potatoes soft. Blitz with stick blender. Season with black pepper and optional double cream.