The Oxalis Soup Project

The Oxalis Soup experiment was a great success. I enjoyed pulling weeds for dinner – a perfect multi-task. I knew that I couldn’t come close to duplicating the Nettle and Oxalis Soup I enjoyed the other night at Coi. Daniel Patterson is a culinary GOD and I don’t pretend to recognize what he’s done to create such an elixir. I can easily recognize that it’s darn good! I thank him for the inspiration to try something new. My soup featured spinach and oxalis in a chicken stock base. I mixed in a bit of coconut milk because that was what I had and served the soup poured over cubed avocado (again because I had it on hand) with an oxalis blossom garnish. It had a tart green apple aroma and I’m eager to try it again. When I Googled Oxalis Soup I found a few recipes, mostly where it was substituted for sorrel. The Food Lovers Companion is usually such a good resource but all they offered was an entry on oxalic acid: “blah, blah, blah…poisonous in large doses…blah, blah, blah”. Who knew eating oxalis would be so exotic, kind of like eating blowfish! I’m such an adventuress! Makes you think twice about coming to dinner at my house doesn’t it?

One last gush about Coi: the table linens were Frette. Nothing more need be said!

I’m not caught up on my posts; check back for my write-up on Oregon. Regardless, I’ve been home for nine whole days and it’s time to dust off the suitcase. John & I leave for Scotland this afternoon. Land of haggis & kilts here we come! This trip will do nothing to contribute to my goal of hitting all fifty states but it should be fodder for several blog posts so stay tuned.

Cheerio…