A Homemade Life
Welcome to Homemade Life.

To take full advantage of everything offered by our forum, please log in if you are already a member or join our community if not ....

Chilli-head
Who is online?
In total there is 1 user online :: 0 Registered, 0 Hidden and 1 Guest

None

Most users ever online was 62 on 10th April 2015, 8:24 am
Latest topics
» Two minute beach clean
by FloBear Today at 10:10 am

» Irish Wheaten Bread
by Ploshkin 13th December 2017, 1:42 pm

» What arts and craft things have you been making lately?
by Dandelion 11th December 2017, 5:31 pm

» What have I done in the workshop today?
by Ploshkin 9th December 2017, 6:23 pm

» What are you harvesting today?
by Ploshkin 9th December 2017, 1:52 pm

» Best before ...
by FloBear 8th December 2017, 2:28 pm

» Armchair gardening in December
by freebird 4th December 2017, 11:11 pm

» Autumn sowing in the November Garden
by Ploshkin 3rd December 2017, 3:46 pm

» Seed Banks and reliable suppliers
by Chilli-head 19th November 2017, 9:05 pm

» No-dig gardening & weed control
by freebird 17th November 2017, 5:10 pm

» Homemade onion sets
by freebird 17th November 2017, 7:50 am

» New arrivals
by FloBear 5th November 2017, 4:26 pm

» Wrapping up in the October garden
by freebird 30th October 2017, 12:41 pm

» Excellent publication
by Dandelion 18th October 2017, 5:07 pm

» Masaledar Sem (spicy green beans)
by freebird 15th October 2017, 8:08 pm

» Autumn planting vegetables
by freebird 7th October 2017, 12:58 pm

» Greek village bread
by Chilli-head 5th October 2017, 1:57 pm

» Passata machine
by Ploshkin 4th October 2017, 12:21 pm

» Bad press for woodburners
by freebird 29th September 2017, 7:20 pm

» Reflections on the seaon 2017
by freebird 28th September 2017, 9:35 pm

Statistics
We have 631 registered users
The newest registered user is dreamcb77

Our users have posted a total of 44940 messages in 2335 subjects
HML on FaceBook
RSS feeds



Donate to our Charity
The Homemade life supports Kiva - microloans for people in developing countries working to change their lives.  These loans are repaid to our KIVA account, so your donation is used many times to help different people - literally the gift that keeps on giving..

Alexanders Soup

View previous topic View next topic Go down

default Alexanders Soup

Post by chickenofthewoods on 22nd February 2010, 9:48 am

I was inspired to devise this quick recipe using Alexanders the other day, after reading in FLORA DIAETETICA that:

'The leaves too were boiled in broths and soups. It is a warm comfortable plant to a cold, weak stomach, and was in much esteem among the monks, as may be inferred by its still being found in great plenty by old abbey walls.'

Sounds like an ideal candidate for a warming winter broth doesn't it? In the past I've largely avoided Alexanders (Smyrnium olusatrum) because raw it has a very perfumed aroma and a quite strong, almost spicy distinct taste. But cooking often alters a plant's personality and such is the case with this one. If you try it, please do take great care about identifying your plant correctly as immature spring leaves can sometimes be confusing (use a really good guide like Roger Phillips' Wild Food).

The measurements are a bit rough and ready but I cooked this over a campfire last week so just refine things to your liking when you have the luxury of a kitchen.

Half an onion, finely chopped
1 carrier bag of fresh young alexander leaves, washed and trimmed
2 medium potatoes washed and cubed (you can leave the skins on or not, it's up to you)
Salt and pepper to season
Water
Butter
A small carton of single cream
Arrowroot to thicken (this is optional)

Put a knob of butter into a large pan and allow it to melt, but do not let it burn. Add the onion and cook till transparent. Again, make sure you don't let it burn. Drop the potato cubes in and let them cook a little stirring coninuously, then add just enough water to cover them. Put a lid onto your pan and leave to simmer for 10 minutes or so - until they are just getting soft. In the meantime, chop your alexander leaves. If, like me you're out in the woods and don't have the luxury of a hand blender, just shred it as fine as you can. If you're at home, you can coarse chop them and at the end blend the finished soup for a really creamy texture.

Add the Alexanders to the pan, stirring them into the potatoes. Top up the water by a morsel and put the lid back on for another 5/10 minutes. Once everything's cooked together for a while the mixture can be mashed with a fork (I use a round wood masher made from a piece of chestnut branch - very bushcraft!). This allows the potato to thicken the soup. Pour in the carton of single cream, and season to taste. Simmer until the soup is warmed through, and serve with fresh (preferably warm!) buttered, crusty wholegrain bread.

Note: If the soup turns out too thin for your preference, just stir in a teaspoon or two of arrowroot, thinned in a little water.

I hope you enjoy it. :flower:

................................................................................................................................
Chi vo far 'na bona zena magn'un erb d'tut la mena
avatar
chickenofthewoods

Posts : 355
Join date : 2009-11-08
Location : Kent UK

http://www.bushcraft-magazine.org.uk/

Back to top Go down

default Re: Alexanders Soup

Post by Sparhawk on 23rd February 2010, 9:17 am

Simples! ...

................................................................................................................................
"the luxuries of civilisation satisfy only those wants which they themselves create..."
                 The Worst Journey In The World - Apsley Cherry-Garrard (1922)

                "Fleeing from the Cylon tyranny, the last Battlestar, Galactica,
    leads a ragtag, fugitive fleet, on a lonely quest—for a shining planet known as Earth."
avatar
Sparhawk

Posts : 1788
Join date : 2009-11-15
Age : 50
Location : Isle of Wight

Back to top Go down

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum