Foraging is back in fashion so get out in the garden (or bush, or field...) and start picking!
I got a few young borage leaves, some watercress, some puha, then I added a leek and a potato from my garden. I washed the leaves very well, peeled the potato, and cooked everything with water, then I blended the soup, added salt to taste, and finished with a drizzle of good extra virgin olive oil.
Photos and Recipes by Alessandra Zecchini ©
