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Raw Cattail Soup

From THE WILD VEGETARIAN COOKBOOK
When I was invited to a raw food potluck dinner, creating an extraordinary recipe posed a psychological challenge for me because I disagree with the theory that it’s more healthful to eat only raw food. I was quite pleased to come up with a successful raw, wild variant of a traditional iced Greek yogurt and cucumber soup. The party guests consumed it completely soon after it was served.
2-1/2 cups almonds
10 cups water, or as needed
2 cups sliced cattail shoots, thinly sliced
1/4 cup fresh spearmint leaves or other mint leaves, finely chopped
The juice of half a lemon

1. Cover the almonds with water and soak, refrigerated, 6 hours to overnight.

2. Puree the soaked almonds, about 2 cups at a time, with about 3 cups of the water at a time in a blender until all the almonds have been pureed.

3. Pour the almond-water puree into a colander lined with cheesecloth or thin nylon fabric over a bowl. Twist the top of the cloth and squeeze the remaining water.

4. Discard the pulp and mix the remaining ingredients with the almond milk. Serve chilled.

Serves 6

Preparation Time: overnight + 20 min.
Other Cattail Recipes
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