Wanderer’s Soup

2011 Sep/Oct

This soup was made for people who forage – any combination of greens can be used including dandelion, sorrel, stinging nettle, garlic tops, nasturtium leaves, arugula, young zucchini leaves. Whether you’re foraging in your back yard or the back alley, make sure to get the youngest and most tender greens you can. (Don’t forage for greens that have been treated with herbicide.)


  • 3 T. butter
  • 3 T. olive oil
  • 1 large onion, finely chopped
  • 3 medium potatoes, peeled and thinly sliced
  • 3 garlic cloves, minced
  • 2 fresh bay leaves
  • 3 c. chicken stock
  • 1/4 t. grated allspice
  • 4 handfuls of foraged greens (in the fall, forage at the farmers’ markets for chard, collards, rapini and kale, then roughly chop them)
  • 1/2 link cured Spanish chorizo, finely diced


In a large saucepan, melt the butter and olive oil over medium heat. Sweat the onions with a pinch of salt for 15 to 20 minutes, until soft and translucent. Add the potatoes, garlic, bay leaves and another pinch of salt. Put a lid on and cook gently, stirring so the potatoes don’t stick, for 25 minutes until the potatoes are tender. Add the stock and allspice, bring to the boil and simmer for a further 5 to 10 minutes. Remove the bay leaves and turn off the heat. Purée until smooth and velvety. When you’re ready to serve, reheat the soup and stir in the greens. Bring back to a boil and turn off the heat. Meanwhile, fry the chorizo in a small sauté pan until cooked through and crispy. Check the soup for seasoning and serve with the chorizo sprinkled on top. Serves 4.