| When you think about wild food, what comes to mind? Yes, it can be full of fiber and rustic. But it can also be as elegant and refined as you want. Take watercress, for example. It was served at the first Thanksgiving in Massachusetts. Lewis and Clark regularly encountered it on their journey from Missouri to the Pacific. And the illustrious watercress soup has been eaten in England since the 17th century. There are similarly luscious dishes for the other ingredients we discussed in the past. How does black walnut and ricotta ice cream sound? What about wild asparagus and mushroom risotto? And finally, I’ll offer hummus with lambs’ quarters and crusty pita bread. Whether you’re looking for an Instagram-worthy dish or just an easy weeknight meal, there are wild food options you’ll love. For today, I’ll leave you with my watercress soup recipe. You can serve it hot or cold. It’s excellent either way. Just leave out the butter if you’re going to chill it. My recipe includes homemade stock. But feel free to use canned stock if you’re looking for a quick recipe. With box stock, you can make this zesty soup in about 30 minutes. Pair it with a grilled ham and cheese sandwich or a pizza with lambs’ quarters, onions, and mushrooms to make a meal. |
| The Recipe |
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| Stock –2 pounds chicken backs –2 stalks celery –1 yellow onion –1 green peppers –3 bay leaves –Salt and pepper to taste 1. Cover ingredients with water in pot 2. Let cook on high for 30 minutes 3. Skim off any brown bits that form 4. Let simmer for 7.5 hours or put in a crockpot on low 5. Sieve out vegetables Soup 2 slices onion, 1 inch thick 1 stalk celery 3 cups chicken stock 1 tablespoon butter Salt to taste 1/3 cups cream 2 cups chopped watercress (about two bunches) Watercress leaves for garnish 1. Coarsely chop the onion and celery and place in a blender 2. Add the cups of the chicken stock and blend until smooth 3. Place over medium heat and bring to a boil, stirring occasionally with a wooden spoon 4. Reduce heat and simmer for 10 minutes 5. Stir in the butter and salt. Simmer for another three to five minutes, stirring occasionally 6. Pour in the cream, reserving one tablespoon 7. Blend the watercress until smooth and add to the soup 8. Garnish each serving with a sprig of watercress and a drizzle of cream Happy Eating, Greer |