Dear Fanny,
As you know Fanny, the present food trend is to forage for one’s own herbs. After a night taking part in a little wild garlic gathering on Hampstead Heath, I found myself on the wrong end of a policeman’s truncheon. After a bit of a kerfuffle, he summoned the help of his uniformed friend, whose helmet I managed to grab with both hands before giving it a rather tight squeeze.
This only enraged the young officer. He handcuffed me to a tree where his chum layed into me good and proper! I was released and returned to my car which was illegally parked. I’ve since received a rather large vehicle recovery bill from the local force.
Do you have a nice recipe using wild garlic?
From Hesgota Bloomincheek to the little fat Ginger Cooking God that is Anthony Whata Thieving Tosspot. They’re all at it! JUST BUY SOME F@CKING HERBS YOU TIGHT BASTARDS!
Anyway, your recipe Benny.
Ingredients:
Large bunch of nettles.
Ditto wild garlic.
1 sliced leek
1 finely chopped onion
1 bottle of chardonnay.
1/2 litre of vegetable stock.
Large slug of brandy.
Cream
1 large spliff
Chill.
Make the soup…..in a pot….with all the soup stuff….
Hey fellow ‘Nammer! Did you indulge in the Races? My cousin won a fair bit but then he blew it all in the pub!
Yep – I got the Champion Hurdle and Gold Cup! And The Robins won 3-0 and yep the pub saw too much of me!
Nice haul! 😀
My head didn’t think so
Haha, I wonder why 😛
See, I cannot possibly make this soup on only one slug of brandy. It completely requires at least two healthy snifters. She has to be a culinary genius.
I hate recipes like this.
Fanny – can you please give a less vague idea of how much spliff to use? I’m having the local 4H club over to eat this and I don;t want a repeat of the Arbor Day fiasco.
3 and a Half pounds
See, I’d have called that a medium.
Imagine the confusion!
Kinda…..like yeah.
Dear Fanny,
That seems like work. Could the same taste not be obtained by quaffing the chardonnay and brandy in quick succession and then despatching the nettles, wild garlic, etc. in a chase down the gullet?
Report back oyur findings Ankur!
I’m not much of one for soup, but this one looks mighty tasty. Do you know where I can forage nettles, garlic, and onion?
Vegetable section of your local supermarket – for the nettles lookout for them on the roadside in rural areas -over 250 metres altitude and the the nettles are much tastier!
Thanks for the tip. I’ll let you know how the soup tastes.
I Wait with baited breath
🙂
Foraging on Hampstead Heath after dark? Will people never learn?
No!
The beauty of recipes like this is that they will not only make lovely use of the ill-gotten provender but are also remarkably easy to make and enjoy if one only imbibes the Chardonnay and brandy before commencing the cookery. That way the ‘Fines Herbes’ mentioned under the Spliff heading may be retained for dessert.
Cannabis and custard is delish!