I've always loved herbs but over the past year I have become somewhat passionate about cooking with them. If I'm not able to cook with fresh cut ones, I use ones I've flash frozen or dehydrated myself. I wouldn't know where to begin with comparing all the differences in herbs you've grown yourself over store purchased ones..so I won't :) But once you try the difference, you'll get a taste of why this is a newly discovered passion for me!
Whipping up a simple potato/milk based soup - I added fresh parsley, chives, the blossoms & celery that I dehydrated. If you haven't tried chives blossoms yet...you won't be disappointed when you do. They add a completely different taste/texture to your dishes than the chive itself and that touch of color is stunning!
Here's my simple little soup recipe made wonderful by herbs:
5 large potatoes - peeled/diced and put in a stock pot. Fill with just enough water to cover the potatoes. Cook until potatoes are soft and water is nearly gone.
1/2 - 3/4 gallon of milk (I use goat milk of course) - add to the pot
3 tablespoons of butter (I've used sheep milk butter & ricotta - whatever I have) - add to the milk
On low heat, stir often and simmer for 20-30 minutes while adding your herbs: I used parsley, chives, chive blossoms, celery.
If you like a heartier soup, you can thicken with a bit of flour. Garnish with a few chive blossoms and serve!
|Herb & Chive Blossom Soup|