I don’t think we’ll ever win any prizes for our fruit & vegetable growing. This was our second attempt at growing beetroot. This year the roots were slightly more bulbous than the previous, but still not what you’d call monsters!
But we didn’t despair – we decided to make best use of what (little) we had. We used some of the leaves in salad – they look & taste much like spinach, but with beautiful, burgundy stems.
The remaining leaves & stems made a lovely, earthy winter soup – garnished with a little flourish of cream.
The (baby) beetroots themselves were pickled in balsamic vinegar with whole peppercorns – and they were absolutely delicious served with a selection of cheeses and a salad!
Will Forage for Soup: Gourmet Soups from Wild Greens is a foraging experience and how-to cookbook rolled into one. This digital book includes:
* The most common greens for foraging, their flavor, and resources on where to find them.
* How to clean greens for soup.
* Preserving your bounty in the freezer with very little space required.
* Combining greens in soup for best flavor.
* Blanching versus boiling your greens– nutritional considerations.
* How to make a nutritious and flavorful soup base with vegetarian options.
* Tips for bringing out the flavor in your soup’s seasonings.
* A resource on spices so that you can create your own signature soup.
* Six recipes using common foraged greens.