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Categories:
romaine lettuce arugula spinach mushrooms porcini mushrooms chives fresh dill lemon juice Coriander ground ginger salt pepper sugar olive oil Greek yogurt
Viewed: 36 - Published at: 8 years agoIngredients
- 500 ml chicken broth
- 200 g romaine lettuce, shredded
- 100 g watercress or 100 g arugula
- 100 g spinach or 100 g amaranth
- 200 g mushrooms
- 20 g dried porcini mushrooms, pre-soaked in water to cover for 20 mins
- 1 teaspoon chives, chopped
- 2 teaspoons fresh dill, chopped
- 1 teaspoon lemon juice
- 12 teaspoon coriander seed, crushed
- 14 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon pepper
- 14 teaspoon sugar
- 1 tablespoon olive oil
- 200 g Greek yogurt
Method
- Place half the chicken broth and the lettuce in your blender, and blend on low till incorporated.
- Add the argula, spinach, and remaining broth, and blend.
- For a true forager's soup, use wild greens such as the peppery Shepherds purse, wild mustard greens, or wild radish greens instead of the watercress/arugula, vitamin-rich amaranth instead of spinach, or sorrel for a more lemony flavor (you might then want to skip the added lemon juice).
- Swiss chard or dandelion greens can also be used if you like bitter flavors, though you may want to boil them first to remove some of the bitterness.
- Purslane (besides being incredibly rich in omega-3s) will make for a thicker, more glutinous texture, and will also add a mild, lemony tang.
- Add the fresh and dried mushrooms, including the liquid in which the porcini mushrooms (aka ceps or boletus) were soaked, and blend.
- If you have fresh wild mushrooms or other types of dried mushrooms, feel free to use those instead.
- Fresh chanterelles are a great addition, but be aware that dried, they will add a bitter flavor.
- Add herbs, spices and seasonings to taste, as well as the olive oil, and blend.
- If you don't like dill or coriander, they can be replaced with parsley or cilantro.
- A touch of cumin is also a nice addition, if you prefer an earthier flavor.
- Serve chilled, with about three tablespoons of Greek yogurt stirred into each bowl.
