Instructions: Soak the leaves for 10-15 minutes then wash them very thoroughly, pick away all of the stalk and the midrib form the larger leaves.

Peel and thinly slice the onion, heat the butter in a saucepan and add the onion until soft and yellow. Stir in the flour, then gradually add the stock and stir while the mixture thickens smoothly.

Add the comfrey leaves, season with salt and pepper, cover the pan and simmer for thirty minutes. Rub the soup through a medioum sieve, or food mill, return to the pan to re-heat, and check the seasoning.

Young comfrey leaves make a good soup, which is very wholesome and has a strong green vegetable flavor.

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