Skip to main content

Hogweed Soup

Simply Spring! Delicious and nutritious all in approx 30 mins... Hogweed Soup w/ Few Flowered Leek Flower Heads & Primrose Blossoms - I added some wild garlic & few flowered leek foliage to the soup, alongside some other more familiar commercially available ingredients. There are some truly delicious spring herbs out there at the moment and they really do make meal times more divine. They taste far superior to the 'green' folks often think they taste. The myriad of different flavour profiles is really quite staggering, whether you are eating them alone as a simple steamed, buttered dish, combining to make the most amazing raw salad you will ever taste or infusing with more commercial ingredients. These plants are the ancestors of each and every commercially grown fruit and vegetable you see and eat, there is a very deep, natural and ancestral link with them (it's nothing to be wary or cautious of and it's not hippy-dippy-far-out-shit either) and only when you take the time to pick, prepare and eat them will that simple journey of connection come to light - I'm not trying to be deep and esoteric here, it's more joyous and simple than that. 

Serves 4

1 Onion
4 Garlic Cloves
10 Common Hogweed Stems and some fresh foliage
Handful of Wild Garlic
Handful of Few Flowered Leek
Sprinkle of Swiss Bouillon Powder or Brown Rice Miso Paste or Homemade Vegetable Stock
100g Unsalted Butter
1 Tsp Cooking Oil
1.2 Litres Spring Water or Birch Sap - If using Homemade vegetable stock you will already have reduced and made this volume
Sea Salt (smoked salt a good option)
Fresh Black Pepper
Lime or Lemon Juice
2 Tbsp Sour Cream or Creme Fraiche - plus 1 tsp for garnish
Few Flowered Leek Flower Heads and Primrose Flowers to garnish - again you could use other wild herbs or flowers if you so desire, no strict rules required 

Chop and gently soften the hogweed stems and onion in oil and butter for approx 10 minutes - the longer and more gently done the sweeter and more flavoursome they become. Add the chopped garlic cloves and soften approx 5 minutes. Add the water/sap/stock and heat till gently steaming, remove from heat, add wild garlic and FFL foliage and allow to wilt. Place all this in a food processor and blitz until smooth. Once satisfied, add swiss bouillon, salt. black pepper and sour cream/creme fraiche until desired flavour is acquired. Don't boil the soup at any stage, always heat until gently steaming, this will retain the lovely colour and prevent nutrient loss and flavour issues. Garnish with flowers, flowering pods of your choice and maybe serve with some fresh crusty buttered bread...

Tip: For extra nutritional element and flavour try adding a sprinkling of powdered green seaweed

Comments

Popular posts from this blog

Nettle, Wild Garlic and Ground Elder Soup

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 Tbsps Coconut…

Pheasant and Wild Garlic Dolmades

I should really call this 'when opportunity knocks'! There are moments when opportunities arise while out and about, it's all about good fortune, random happenings, destiny (however you like to call it) and whether or not to act on the opportunities presented - when it comes to road-kill pheasant, I'm always happy to swing with the opportunity. This recent RTA bird was initially destined to become 'Pheasant Kiev'. However, while out early yesterday morning to pick the wild garlic required, my mind drifted and happened upon another idea I've had for a while, a take on Dolmades - this was in part due to the terrific size of some of the leaves I was finding, they were perfect for wrapping into mouth watering parcels and a bit of fun too.

The following recipe made 8 dolmades and there is still enough mixture left over for at least 6 more - I should have picked more leaves! It's a flavour fusion reminiscent of the Mediterranean, North Africa and the UK.

Ingr…

Sap-solute Magic

'If magic is to be found you will find it in the woods, you'll find it in the trees'

The name Birch is derived from the ancient Sanskrit word 'bhurga' which roughly translated means, 'tree whos bark is used to write upon' - a reference to it's use as a paper resource. This is just one of the many attributes of this common, very useful and delightful tree.

Birch are extremely common in northern temperate regions of the world. In and around Leeds birch can be found in pretty much all the woodlands, yet until this year, I'd all but ignored this tree but for the beauty it lends itself to our parks, woodlands and wildlife. After reading posts and articles about 'birch sap', I felt that it was time to acquaint myself with this practice. So it was, early in March, I set about testing whether the 'sap was rising' or not. I headed to a local woodland and after locating a healthy tree and after seeking permission, I 'tapped' into it u…