Looking for something to do with all those violet greens you just weeded out of your garden bed? Try this creamy summer soup, equally good hot as it is cold. The mucilage of the violet greens compliments the creaminess of the soup base so delightfully.

Note that all species of purple violet are edible. Yellow violets (halberd-leaved yellow violets or Viola hastata) are NOT edible and should be avoided.


Vibrant Violet Soup

Serves 6

2 tablespoons butter or olive oil
1 medium shallot or onion, chopped
1 cup sliced leeks or wild leeks (ramps)
4 cups purple violet (Viola spp.) leaves
4 cups water
Salt to taste
4 cups milk, or milk substitute (coconut works particularly well as a sub for dairy)
Handful violet blossoms for garnish
Dusting of nutmeg

Violet viola spp leaves

Sauté leeks and onion in oil for three minutes. Add chopped violet leaves, stir for a minute. Add water and salt and bring to a simmer. Cook about 15 minutes, then puree in blender or through a sieve. Reheat, adding milk. Garnish with a few violet blossoms and a dust of nutmeg before serving. Also excellent served cold.

Violet Soup


July 30, 2015 — Heather Wood Buzzard

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