Tuesday, March 26, 2013

How to make your soup wonderful: Wild food soup stock

How to make your soup wonderful: Wild food soup stock:
nettle soup stock
We’ve mentioned urban foragers and foodie extraordinaires Pascal Baudard and Mia Wasilevic before. They not only forage food, but go on to make really good stuff with it. One of their websites is Urban Outdoor Skills, and I like to go there to check out a section called the Food Lab, where they talk about food products they’re experimenting with, and give how-to’s.
A few months ago Erik brought home a beautiful bouquet of nettles. I decided to try one of the Food Lab projects that intrigued me — Wild Food Soup Stock Preserved with Salt. This is no more than a bunch of finely chopped vegetables, herbs and greens (wild or not) mixed with plenty of salt to preserve it.  I made mine with onion, celery, parsley and those nettles. It makes a strong, salty paste that keeps well in the fridge. My first jar is almost finished, and I’ve been using it for months. It still looks good.
Pascal says this is a traditional European method of making instant soup stock, but instead of using it as a stock by itself, I’ve been using it as a finishing touch at the end of cooking up a pot of something.  It really helps at that tricky moment when you’re standing over your soup pot, spoon in hand, asking yourself, What does this soup need? Somehow it improves the flavor in a subtle, magical way–and in the meantime, garnishes the soup with tiny bright confetti flecks of green. Note that this stuff is super-salty–so I hold back on the salt until I add this, and then add more if necessary.