Cucumber Violet Soup with Sumac

I know, I know. Violets can be slimy. Use it to your advantage and make this light but unctuous chilled soup! Skip the roux, violets will thicken this soup while enhancing the green color of the cucumber. Here's the recipe:


Cucumber Violet Soup with Sumac

2 Cucumbers, peeled and seeded (use these part for something else)
2 cups plain unsweetened yogurt (I used Forager Cashewgurt to keep it vegan)
1/2 cup violet leaves, tightly packed (or about 1/2 ounce)
Wild onions, cleaned and roughly chopped plus more for garnish
1/2 Teaspoon white sugar or other sweetener of choice
Salt to taste
1 Teaspoon sumac
1 Tablespoon extra virgin olive oil

Using a high speed blender process the cucumber, yogurt, violets, onions, sugar, and salt. Taste for seasoning and adjust if necessary. Chill for a few hours to let the flavors marry. When ready to serve, combine the sumac with the oil and drizzle on top. Garnish with any of the following: violet leaves or flowers, onion flowers, henbit, chickweed, radish or sunflower sprouts. Makes 3-4 servings.

Notes:
If sumac is unavailable fresh lemon or lime juice can be substituted.
I use a variety of wild alliums (whatever I have on hand) but a large garlic clove can be substituted it wild onions/garlic are unavailable.

Violet leaves and sumac (collected last fall)

One of many wild alliums, the hollow stems of Onion Grass can be snipped just like chives

Close up of Drummond's Onion (Allium drummondii). These beautiful pink flowers are mild and make the perfect garnish.