Wild Easter soup
Servings: 2 people
Equipment
- 1 jar (1 liter)
- 1 hand blender
- 1 chopstick or wooden spoon
- 1 cloth or paper kitchen towel
- 1 pot
- 1 Knife
- 1 cutting board
Ingredients
sour soup base
- 50 grams oat flakes wheat, buckwheat or rye flour instead
- 3 leaves wild garlic
- 700 ml cold water
Easter soup
- 700 ml sour soup base
- 230 grams Jerusalem artichokes
- 100 ml cream for soup for vegan soup use e.g., soy cream
- 3 stink horn eggs we used frozen eggs from previous season
- wild garlic leaves and flowers
- crow garlic
- salt and paper
- cayenne
Instructions
sour soup base
- Boil water and a sterilize jar.
- Cool down 700ml of water.
- Grind oat flakes using a blender.
- Clean and chop wild garlic.
- Place wild garlic and oat flakes in the sterilized jar.
- Add boiled and chilled water.
- Cover jar with cloth or paper kitchen towel.
- Twice a day stir mixture using a chopstick or wooden spoon.
- Ferment the oat flakes for another 4 to 5 days.
Easter soup
- Clean and chop Jerusalem artichokes.
- Pour the sour soup base and bring to a boil.
- Peel stinkhorn eggs.
- Cut the eggs in half.
- Boil Jerusalem artichokes until soft and blend using a hand blender.
- Add cream and stinkhorn eggs.
- Cook for another 5 minutes, season with salt and paper.
- Serve decorated with wild garlic, crow garlic, and sprinkle with cayenne paper.
Notes
- Instead of oat flakes you can use wheat, buckwheat, or rye flour. Fermented oat flakes give a milder taste, while fermented buckwheat and rye flour are stronger.
- The longer the fermentation the more intense will be your soup taste.
- Do not let the wild garlic leaves float on the water's surface. They may cover with mold. Never use the sour soup base if you see any mold.
- Alway use a clean chopstick/spoon. A wooden spoon is better as it prevents bad bacteria to grow in your soup base.
- Fermented soup base should have an acidic and pleasant smell.