Maundy Thursday soup

For 4 people

1 handful each:
Nettle, goutweed, daisies, watercress, sorrel, wild garlic, ribwort, coltsfoot and lady's mantle

2 tablespoons olive oil
1 spring onion
1 shallot
1 small potato
1 tbsp flour
1 l vegetable stock
50 ml cream
Salt, pepper, nutmeg

Finely chop the spring onion and shallot and fry in the olive oil. Dust with flour and add the vegetable stock. Cut the potato into small cubes and bring everything to the boil briefly. Then add the finely chopped herbs and simmer gently for about 10 minutes. Add the cream, season with salt, pepper and nutmeg and puree finely with a hand blender.
Arrange on the plate and garnish with daisies.

Tip: Wholemeal bread croutons tossed in butter go very well with this.