Hop Shoot Purée RecipeOrigin: Britain Period: Traditional |
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This is a classic hop soup dating to the 1920s. Traditionally this was made in May during the time of the time the hop vines are trimmed. Ingredients:
400g fresh hop shoots 
Hop Shoot Purée Preparation:Method:Bring a pan of lightly-salted water to a boil then pick over the hop shoots before adding to the pan. Return to a boil then reduce to a simmer and cook for about 5 minutes, or until tender. In the meantime, melt the butter in a pan, add the onion and cook for about 5 minutes, or until soft and translucent but not coloured. Scatter the flour over the top and stir in to combine. Cook for 2 minutes, stirring constantly, then add the milk and water mix, stirring constantly to combine, until smooth. Bring the mixture to a simmer and cook for 5 minutes, When done, strain the hop shoots then either purée in a food processor or pass through a fine-meshed sieve to liquidize. Stir the resultant hop shoot purée into the milk mix and allow to heat through. Ladle the resultant soup into warmed soup bowls, garnish with diced toast and chopped parsley then serve immediately. |
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