As a sequel to my first wild winter soups article, I shall set myself a similar challenge: to make five or six different soups that, individually, incorporate a seasonal fruit (sea buckthorn), root (burdock), leafy green (sorrel), seaweed (laver), mushroom (field blewits) and rhizome (Reedmace).
- Spicy sea buckthorn and carrot soup
- Burdock and parsnip soup
- Sorrel and chickweed soup
- Laver consomme
- Field blewit and wild garlic soup
- Reedmace and leek soup
- Dandelion and burdock coffee