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We are completely immersed in nature here on our peninsula in Studland on the Jurassic Coast in Dorset, watching our heath, shoreline and woodland change throughout the seasons is a constant source of inspiration for us. We have designed our foraging and wild food adventures to get you close to nature and to let us guide you through what makes this area of Dorset so special and unique.
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The Hutquarters, Middle Beach, Studland
01929 761515 | 07933 507165
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01929 761515 | 07933 507165

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Sunday Supper Recipe #7 | Sea Beet Soup

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Sunday Supper Recipe #7 | Sea Beet Soup

Now the weathers starting to turn we’re sharing with you our heartwarming sea beet soup, this old favourite was served up at as a starter at this months Autumn feast and went down a treat with our gaggle.  There’s something so reassuring and comforting about a mug of soup that we think this is a well deserved sunday supper after a stroll in the woods, so raid your larder and grab those basics to stir up a simple yet scrumptious soup for you & your fellow stompers!

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Sea Beet {Beta Vulgaris} is a wonderfully hardy sea plant, it grows alongside the seashore throughout the seasons. To get the best flavour and the glossiest leaves forage for the smaller leaves in spring but its also great during the summer and beginning of Autumn, pick sparingly and just a few leaves per plant, choose carefully and forage from an area well populated with well established plants .

The taste and texture of this wild edible will be familiar to you if you like your greens, it shares similarities with spinach and chard and can be prepared and cooked in the same way too. So try boiling, blanching or wilting your sea beet, we often throw it into salad raw too.

foraging for sea beet along the coast

Time: 10 minutes
Makes: approx 12 cups

Ingredients:
2 large handfuls of Sea Beet
2 ltrs Chicken stock
1 Garlic bulb {or handful of wild garlic}
400g Full fat Crème fraîche
Salt and pepper to season

How to
Wilt your Sea beet in the melted butter then add the garlic {roughly chop if you’re using wild garlic} continue cooking for a minute or so.

Add the chicken stock and stir for another minute or until the Sea Beet cooked.

Whisk the creme fraiche in at the end of cooking. If you’re using a hob then you want to be on a very low heat. If over a fire then take the pan off the heat, you don’t want to boil the creme fraiche, you just want to warm & blend it into the soup. {Top tip; to avoid curdling the soup let the creme fraiche come to room temperature first}

sea beet soup recipe

If you want to learn how to seek out this wild edible why not join us on our foreshore foraging course this very weekend, scour the seashore for sea weeds and sea vegetables and hunt amongst the hedgerows with us for hips, haws & more.

On this half day course we will be teaching our wild ways & sharing our knowledge with how to identify, harvest & prepare green goodies for the feasting. You will see for yourselves how wonderfully simple this soup is and what makes sea beet such a green goodie; where it grows, how to identify it and what you can do with it! Book your spots now for our Foraging Masterclass on Saturday October 1st 13.30-16.30 £60pp

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