PNW Early Summer Bought-Grown-Foraged Soup
Eating wild foods is a wonderful way to add back nutrient-density to the diet when our run-of-the-mill vegetables might be lacking. A simple walk around the neighborhood led me to finding some bracken fern fiddleheads (which taste much like asparagus) and some nettles. Once I filled my dehydrator with nettles, I still had a lot left so I made this soup with what I had in the kitchen and in the garden.
PNW Early Summer Bought-Grown-Foraged Soup
Ingredients
4 cups asparagus
1 head garlic
1 onion
1 shallot
1 bunch celery
2 cups sugar snap peas
4 gold potato
4 cups fresh nettles
1 cup fresh fiddleheads (mine were from bracken ferns), cleaned and trimmed
1 cup fresh basil
1 bunch fresh parsley
1/2 cup fresh oregano
2 quarts chicken broth
Avocado oil
Hemp seeds pumpkin seeds for garnish
Enjoy with pumpkin and hemp seeds as garnish!
Preparation
Set the oven to preheat to 400°F .
Coat the asparagus, garlic, onion shallots, celery, and snap peas with avocado oil and place in a pan to roast for about 15 minutes.
While the vegetables are roasting, blanch the fiddleheads in boiling salt water (once they turn bright green, rinse with ice cold water)
Heat the chicken broth in a pot on the stove top on medium heat and add the potatoes.
When the vegetables are done roasting add those and the fiddleheads to the pot cover and simmer for 10 minutes.
Add the fresh nettles, parsley, basil and oregano to the soup pot cover and simmer for another 5 minutes.
Using a hand blender blend the soup to purée. Salt to taste.
