Monday 20 May 2019

Asparagus Soup, Bulgar Wheat with roasted vegetables, Chive blossom vinegar

The gardens are looking beautiful. Flowers are showing off their amazing colours and shapes

. To preserve them for a little longer than this week, we turned the chive blossom into
Chive blossom vinegar. The colour was already gorgeous after 1/2 hour of making it. I can't wait what it will look and taste like in 2 weeks time, when it should be ready to strain and bottle.

The recipe for the Bulgar Wheat with honey roasted vegetables went down really well too. We used the brown bulgar wheat which was different from what Yasmin and Rozenn knew, but the chewy texture was lovely with the honey roasted vegetables.

We ventured out into the sunshine into the allotment to cut some asparagus for the cream of asparagus soup. We boiled the asparagus chopped in 1 cm pieces in stock, setting aside the tops to add later. we then made a white sauce and added it to the stock. With a hand blender we turn this into a smooth and velvety creamy soup. We added the asparagus tops and heated it through for a couple of minutes. this was then served with some flatbread and chive blossom.

We also picked  the heads of the orange calendula, which we used to dry and will turn into
Calenduala  oil in a few weeks time.

As always it was a lovely lunch we wonderful friends from all over the world.
Brasil, France, Holland, Israel, Japan and June representing the UK! W

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