Pig Blood Soup

Ingredients:

• 3 spoons dried blood

• 600ml cold water

• 1 tablespoon vinegar

• 400ml fish stock

• 300g Pork belly

• 1 onion

• A small bunch of Wild Garlic

• 2 bay leaves

• 2 tsp black pepper

• 1 tsp salt

Method:

Mix together the dried blood and water, until smooth. Stir in the vinegar (this will prevent coagulation when cooking).

Cut the pork belly into chunks and fry in a little butter or oil, for around 10 minutes, until browning on all sides. Peel & thinly slice the onion and add to the pan, frying for a few minutes to soften.

Roughly chop the garlic and add to the pan, along with the blood, fish stock, bay, salt & pepper. Bring to a boil and simmer for around 15 minutes.

Remove from the heat and serve.

Chicken & Ginger Soup

Ingredients:
A knob of Butter
1 onion (roughly chopped)
600g Chicken breast (cut into chunks)
1L chicken stock
2 white or purple carrots (quartered and sliced)
2 sticks of celery (roughly chopped)
A small bunch of wild garlic leaves (Finely chopped)
1 thumb sized piece of ginger (Finely chopped)

Method:
Melt the butter in a large pan or cauldron. Add the onion and fry for a few minutes to soften.

Add the chicken and fry for a few minutes.

Pour over the chicken stock and add the carrots, celery, garlic and ginger. Bring to a boil and simmer for about 20 minutes.

Serve with fresh sourdough bread

Taken from my book ‘Eat like a Viking!’ Available now on Amazon

Nettle & Wild Garlic Soup

Ingredients:

• A knob of Butter

• 1 onion (finely chopped)

• 2 sticks of celery (finely chopped)

• 2 white or purple carrots (finely chopped)

• 2 large handfuls of young nettle tops (finely chopped)

• 1 large handful of wild garlic leaves (finely chopped)

• 1L stock

• 3 tablespoons of full fat milk or cream

• Salt & pepper (to taste)

Method:

Heat the butter in a pan. Add the onion and cook for several minutes, until softening.

Add the celery, carrots, nettles, wild garlic and stock.

Bring to a boil and simmer for about 20 minutes.

Stir in the milk and serve with crusty sourdough bread.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon