Camas Root Soup – Indigenous root soup
- 1 lb camas bulbs (or substitute with sweet potatoes for availability)
- 1 medium onion, diced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 6 cups vegetable or game stock
- 1 bay leaf
- 1 tsp dried wild sage (or regular sage)
- Salt and pepper to taste
- Optional: 1/2 lb diced bison or venison (vegetarian alternative: 1 can white beans, drained and rinsed)
Camas Root Soup is a hearty and nutritious dish hailing from indigenous traditions, bringing the flavors of native North American ingredients to the forefront. Camas bulbs, which are similar to sweet potatoes, are the star of this recipe. They are simmered with aromatic vegetables like onions, garlic, and carrots, and seasoned with herbs like wild sage and bay leaves. The bulbs are cooked until soft, then blended into a smooth puree that forms the base of this comforting soup. This earthy and flavorsome soup often includes wild game such as bison or venison, but can also be made vegetarian with the inclusion of beans or lentils. It is a delicious way to explore indigenous culinary practices and offers a unique taste of the native landscape. Description by ChatGPT.
