An Uninvited Guest and Recipe for Caterpillar Soup

Last week I pulled out a frozen container of leftover chickweed parsnip soup.  We had all really enjoyed it when it was fresh and I was pressed for time.  I don’t have many convenience foods for when it’s suddenly 5:00 and everyone is clammering for dinner.

The recipe is from Nash’s Organic Produce and I’ll post it at the end.  We were mostly done with dinner and down to the last few bites when my husband suddenly turned ashen and pushed his bowl away.  I looked down and saw this.

I know caterpillars and grubs are considered a delicacy in some parts of the world but this ‘aint one of ‘em.  He had snuck in on the underside of a bunch of chickweed that I added for texture after creaming the soup.  Who knows how many had snuck in pre-creaming.  And sadly, there was only half of him left.  I’ll let you do the math on that one.

So if you are brave enough to try this soup – check carefully for caterpillars under your leafy greens.  They have some clever camoflauge!

Chickweed Parsnip Soup

1/2 stick unsalted butter

4-5 medium parsnips, 1/2 inch dice

1 large leek, 1/4 inch dice

4 cups veggie or chicken stock

1 – 2 apples, peeled and diced

1/2 cup heavy cream or raw milk

4 cups chickweed or other leafy green, checked carefully for Klingons

1/4 teaspoon nutmeg

Salt and pepper to taste

Blanch half the chickweed for about 5 seconds in boiling water and shock in an ice bath.  Reserve.

Melt butter in a large pot, sweat leeks and parsnips until leeks are translucent.  Add apples and cover with stock.

Simmer until parsnips are tender, about 15 minutes.

Take about half the mixture out of the pot and blend it in the blender with the blanched chickweed until creamy and smooth.  Return to pot, add cream and nutmeg.  Add the rest of the chickweed and take it off the heat when it wilts.  Season with salt and pepper and serve.

Caterpillars optional.