Vegan Good Friday Soup with Walnuts πŸ‡¨πŸ‡­

Thursday means Swiss Food Discovery day. And this Thursday, it was my turn to share a Swiss recipe. Something I’d completely forgotten about in the wake of the Corona crisis. After homeschooling and home office, I somehow managed to throw together a dish and post a picture on Instagram. The recipe follows today with a couple of days of delay.

Simmer Venere rice in salted water until al dente. Steam peeled and diced Jerusalem artichokes until tender. Coarsely chop up walnuts. Roast the nuts in a dry pan and sprinkle with wheat flour. Allow to turn brownish and then add veggie stock. Taste with nutmeg and saffron. Add the rice and tubers as well as finely chopped chives and wild garlic. Add more stock, if necessary.

Decorate with cress and wild garlic leaves as well as primerose, forget-me-not and wild strawberry blossom.


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