Spring Greens Puree with Homemade Sourdough Crackers | CUESA

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Spring Greens Puree with Homemade Sourdough Crackers

Source:

Jessica Prentice, Wise Food Ways

Serves 20-40

INGREDIENTS

Greens
3 tablespoons butter or olive oil
2 leeks, cut into rounds
4-5 cups tender leaves of spring greens such as sorrel, stinging nettle, watercress, spinach, peppercress, or pea greens (delicate stems are fine too) – combine a few different kinds together and experiment with variations!
1 quart light chicken stock or filtered water
1 bouquet garni (little bundle of herbs tied with a string) containing any or all of these: a bay leaf, sprigs of thyme, parsley stems, and sage
2 egg yolks
½ cup crème fraiche
Salt and pepper to taste
Nutmeg
Chives or chive blossoms

Sourdough crackers
1 cup sourdough, fed with whole grain flour, such as wheat, spelt or kamut flour
¼ cup lard rendered from local, free range pork fat, or coconut oil
¼ cup sprouted spelt flour or unbleached white flour, or as much as you need to make a stiff dough + extra for rolling
½ teaspoon sea salt
¼ teaspoon baking soda
Olive oil for brushing
Coarse salt (such as kosher salt) for sprinkling on top

PREPARATION

For the greens

  1. Sauté leeks in butter or olive oil until translucent. Add greens (being careful not to touch nettles with your bare hands!), bouquet garni and stock or water. Cover, bring to a boil, and simmer until the greens are very soft, about 15-20 minutes.

  2. Meanwhile, in a bowl, whisk together the egg yolks and the crème fraiche.
  3. Remove the bouquet garni from the soup, turn the heat to low, and puree using an immersion blender, adding a generous pinch of salt and a grind of pepper.
  4. Take a ladleful of soup and stir it into the egg mixture. Return the egg mixture to the soup and stir gently over very low heat (do not let it boil again)
  5. Grate some fresh nutmeg into the soup, taste and add more salt as necessary to make it savory and delicious. Serve with a dollop of crème fraiche and a little grating of nutmeg on top, and a sprinkle of minced chives or chive blossoms if you have them.

 


For the sourdough crackers

  1. In a large bowl, combine the sourdough and the lard and mix thoroughly.

  2. Mix the salt and baking soda in with the ¼ cup flour and add to the sourdough mixture. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough.
  3. Allow the dough to rest for about 10 minutes. Preheat the oven to 350 degrees and line a sheet pan with parchment paper.
  4. Take a small portion of the dough (about ¼ cup) and roll it out on a floured board using a rolling pin, adding flour if it’s too sticky, until it is very thin.
  5. Cut into cracker shapes using a dough cutter or sharp knife. Transfer the crackers to the sheet pan and brush with olive oil and sprinkle with salt.
  6. Repeat with another ¼ cup of dough until the sheet pan is filled with crackers. Bake crackers in batches as necessary for 15-20 minutes or until just golden brown.

Copyright Jessica Prentice, 2005.

 

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »