Sunday, 3 May 2009
it's not easy being green.
Green is the colour of spring. It's the colour of so many things.... and if green has a taste, this is it. I love foraging for edibles (though I actually didn't pick these myself). Wild garlic, nettles, berries, mushrooms... yum. And there's something extra yum about food that is a) free and b) seasonal and so precious. This soup is dead easy, so long as you don't touch the nettles. I used a cunning combination of chopsticks and scissors to remove them from their stems. If you lack chopsticking skills, I recommend gardening gloves.
1 onion or leek, chopped
1 large spud, cubed
3 cloves garlic, crushed
cover with either lightly salted water or broth, and boil until soft
when the spuds are cooked through, add
1 cup of parsley, chopped
2 cups of nettles, leaves only (don't chop them, just dump them directly from the colander into the soup, then wash off the colander immediately lest any of the diabolical little stinging hairs be left behind)
let this simmer for a few minutes
Blend! Blend! Blend! Reheat if you need to.
Off the heat, add
1/2 cup of okara or soy yogurt
1/4 cup nutritional yeast
juice from 1 lemon
2-3 tbs of white miso
Eat, preferably while listening to Kermit the frog sing "It's not easy being green"