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4 responses to “Random vegetable soup on the stove”

1. 2012/02/09

   Stephen Smoogen

   Aren’t juniper berries poisonous? Or maybe it is just the ones in the US that are. It makes me wonder what the mushrooms are picked from too (ok too many English mystery novels right now).

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   1. 2012/02/09

      alecm

      Hi Stephen!

      http://en.wikipedia.org/wiki/Juniper_berry

      All juniper species grow berries, but some are considered too bitter to eat. In addition to J. communis, other edible species include Juniperus drupacea,[2] Juniperus oxycedrus,[3] Juniperus phoenicea,[4] Juniperus deppeana, and Juniperus californica.[5] Some species, for example Juniperus sabina, are toxic and consumption is inadvisable.[6]

      …and…

      Juniper berries are used in northern European and particularly Scandinavian cuisine to “impart a sharp, clear flavour”[1] to meat dishes, especially wild birds (including thrush, blackbird, and woodcock) and game meats (including boar and venison).[8] They also season pork, cabbage, and sauerkraut dishes. Traditional recipes for choucroute garnie, an Alsatian dish of sauerkraut and meats, universally include juniper berries.[9] Besides Norwegian and Swedish dishes, juniper berries are also sometimes used in German, Austrian, Czech and Hungarian cuisine, often with roasts. Northern Italian cuisine, especially that of the South Tyrol, also incorporates juniper berries.

      Since these are from a major spice vendor, I suspect they’re the edible sort 🙂

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2. 2012/02/09

   alecm

   Really good. Serve by folding in a little salt and butter. The Juniper and Peppercorns provide little conifer-and-heat surprises as you work through a bowl…

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3. 2012/02/09

   Stephen Smoogen

   Cool. Thanks.

   Reply