I just had an amazing dinner yesterday, the cooks had been out in the wild and picked all sorts of wild herbs to include in the food. The main ingredient was something I have rarely associated with food before and that is fir and spruce.
The first taste was in this wonderful soup. I will share the recipe with you (and say that it is good for the mental health of overworked students to go into a forest).
The young sprouts are in season right about NOW.
For the soup you will need:
4 dl fir/spruce needles (new sprouts)
1 l water
1 tbsp good vegetable boullion
salt and pepper
nutmeg
chili
3 dl cream
1/2 pack dry cured ham (it is of course best local, but you can use parma or serrano - or skip...)
Boil the needles in the water for about half an hour. Sift the needles out. You will need about half of the needles that you chop finely and mix with the soup. Add boullion and spices and let simmer for about 5 minutes. Then add the cream and let simmer for additional 5 minutes.
Roast the ham on a dry hot pan until crisp. Sprinkle crisp slices over the soup.
The needles are sprouting NOW, so run to the forest to charge your batteries and get some exotic ingredients for your dinner. It has a wow effect. Promise.
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