It's officially Spring, a time of new beginnings, longer daylight hours (yeeha!) and powerful, nutritious herbs. This recipe is one I first made a number of years back, at my first ever food festival - I had a 30 minute slot, so needed something quick easy and representative of some of the tasty, nutritious and powerful herbs available - it's a recipe that I've tweaked over the years and recent tweaks have left me feeling very satisfied with the results and those who have shared a bowl or two with me. The great joy of this soup, other than it's delicious and satisfying taste, is the ease of identification of the wild ingredients, the very small quantities required and the simplicity regarding the cooking. This isn't just a 'simply green tasting soup', this is wild gourmet food at it's simplest and finest. Ingredients: 75g Nettle Tops 75g Wild Garlic 35g Ground Elder 2 Onions 5 Garlic Cloves 1 - 2 Tbsps Fermented Brown Rice Miso Paste 2 - 3 Tbs...
Wild Food and Foraging Courses in Yorkshire, Cumbria and Northumbria. Wild Food Identification, Cooking, Preserving and Education. 4 Wild Seasons - Wild Food Dining Experiences