Perhaps the most maligned ‘weed’ in certain areas, ‘onion weed’ (Allium triquetrum) is actually one of winter’s wonder weeds. The only weed which truly tastes (and smells) like an allium, it grows abundantly over winter. During winter, there is no need to spend money on expensive leeks for the potato and leek soup – its weedy ‘cousin’ is superior by far! Not only is it one of the most economical soups one could make over winter, it is delicious and incredibly simple to make. Onion weed can also be added to other soups, particularly Jerusalem artichoke, pumpkin, or broccoli. Some finely chopped stems and the little white flowers make a pretty garnish for soups, too.
1 kg potatoes (not waxy ones)
150g onion weed – roughly chopped
1 litre vegetable or chicken stock
A generous pinch each of salt, pepper and chilli powder
Boil the potatoes until just soft.
Put the potatoes, onion weed and stock into a food processor and blend until smooth. Simmer gently, stirring, for about ten minutes to allow the flavours to combine.
Add the salt, pepper and chilli powder.
Garnish with onion weed flowers if available.