Raw Cattail Soup
Recipe modified from Steve Brill. http://www.wildmanstevebrill.com
2 1/2 cups almonds
10 cups water, or as needed
2 cups thinly sliced cattail shoots (about 30 shoots)
1/4 cup fresh spearmint leaves or other mint leaves, finely chopped
Juice from half a lemon
Cover the almonds with water and soak, refrigerated, 6 hours to overnight.
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. 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. Discard the pulp.
Mix the remaining ingredients with the almond milk. Serve chilled.