Tag Archives: Karvekaalsuppe

Karvekaalsuppe

One of the joys of spring is traditional Norwegian Karvekaalsuppe (caraway green soup), last night’s dinner. This was one of the first wild plants I domesticated in my garden for the soup, leaving some for seed later (used on bread, in curry spice mixes, ferments etc.). I simply collected a large bowl full of leaves with the top of the roots attached. I then made a butter and wholegrain Svedjerug (old Norwegian rye flour) roux with garlic, water and caraway greens, adding a hard boiled egg to the soup…
Learn much more about this great multipurpose vegetable in my book Around the World in 80 plants!