Chilled Black Locust Flower Soup
Black locust (Robinia pseudoacacia) flower season came and left in a flash, about five days long in my neighborhood. I enjoyed as many as I could while I had the opportunity, as they are very special, tasting like a cross between grape candy and pea shoots. From my experience, it seems that black locust blossoms are best enjoyed raw. It's been so hot that I haven't wanted to cook anyhow, which is how this soup came about.
Black Locust Blossom Soup
1 c. full-fat greek yogurt
2 c. whole milk
1 1/2 c. stripped black locust blossoms
2 Tbsp. chopped fresh dill
4 cattail shoots, chopped (substitute 1/4 c. chopped cucumber)
1 wild onion bulb (substitute 1 small clove of garlic)
1 Tbsp. lemon juice
salt and pepper to taste
6 ice cubes
Place all ingredients in a blender, and puree. Serve cold.