Wild Edibles Week – Monday Tortilla Soup: Archived Posted 2011

Spring is here and the plants sure know it. Now is the time for ultimate harvesting of spring greens. They are lush, plush, and filled with yummy nutrients and medicine.

My goal for this Spring is to try and harvest nearly 100% of my veggie needs and only buy vegetables and fruits that I couldn’t possibly harvest at this time of year. So each day this week I (and Matt) will be going out and finding what wild plants we can harvest to add to our dishes. This is also in preparation for our Spring Harvest Walk happening this Saturday from 1-3pm. Check it out here.

Tonight on our way home for the evening we decided to focus on harvesting plants that would go well in Tortilla Soup. We ended up with:
Wild Edibles
Dandelion leaves (Taraxacum officinale)
Sheep Sorrel (Rumex acetosella)
Broadleaf Dock (Rumex obtusifolias)
Dandelion buds/flower
Red Clover leaves (Trifolium pretense)
Wild Onion leaves (Allium spp.)

Tortilla Soup with wild greens recipe

Tortilla Soup

* 6 (6-inch) corn tortillas, preferably a little old and dried out
* 1/4 cup sesame oil
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* Assorted wild greens: Dandelion leaves, Sheep Sorrel, Wild Onions, Broadleaf Dock, Red Clover
* 1 medium Anaheim Chile
* 4 cups homemade turkey stock
* 10 cherry tomatoes
* 1/2 teaspoon coarse salt (kosher or sea salt)
* 1 ripe avocado
* 1/2 teaspoon dried oregano

1 Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.

2 Pan fry the tomatoes on medium heat while stirring until tender.

3 Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the wild greens just before serving.

3 To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup.

(recipe adapted from http://simplyrecipes.com/recipes/tortilla_soup/)


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