House-made Red gooseberry Cordial with Lemon Balm and Prosecco
Lovage and Sorrel soup with hay-smoked oil
Watermelon, Feta and Mint spears
Croustades with Tomatillo & Jalapeno salsa
Courgette Flower (soo expensive right now) Tempura stuffed with Cream Cheese and Summer Truffle drizzled with Honey
Vine-leaf wrapped Baked Salmon
Potato Salad with Sour Cream and Fennel Pollen flowers
Radicchio with Baby Leaves, Pickled Blackberries and Heritage Radishes
Tiered Pavlova with Violet, Rose and Orange Blossom Meringues, Strawberries and Cream
Lovage and Sorrel soup with hay-smoked oilLovage is an old English herb, reminiscent of celery, sometimes known as 'love parsley'; Sorrel is a lemony leaf. The combination makes a refreshing summer soup. I garnished it with some hay-smoked rapeseed oil I bought in Denmark.
I have lovage and sorrel growing in my garden. I tried to use as much as I could from my kitchen garden for this meal. Julys good weather has meant that the garden seems a little confused about the season; my blackberries, jalapenos and tomatillos are ready early.
Makes about a litre (enough for 6 people)
500g (2 or 3 cups) lovage
100g (1 cup) sorrel leaves
1 litre (4 cups) vegetable stock
250ml (11/2 cups) creme fraiche
Sea salt to taste
Pepper to taste
A few drops smoked rapeseed oil
Wash the lovage and sorrel, remove the thick stems. Make the stock, and in a powerful blender mix a little of the stock and the herbs together until finely blended. Then add the rest of the stock and the creme fraiche. Blend until smooth. Season and when serving add a little flavoured oil.
If you want a thicker, heartier soup, add half a kilo (4 potatoes) of boiled potatoes to the stock and blend that in.
The next Secret Garden supper club is on September 21st.
Tickets here: http://www.wegottickets.com/event/284184