Tuesday, April 27, 2010

Garden Soup

If you're a regular Monday's Soups reader you'll know there is nothing Alayna and I like more than discovering a new vegetable or ingredient. To the point that after our first "meeting" we often refer to it with a surname and sort of suggest that we have just made a new friend. (Ernst the Eggplant, Mr. Kale, Ms. Swiss Chard, etc.) So today, gang, it's time to say hello to little Ms. Dandelion Green.

We have been saying we should use dandelion greens for some time, Alayna even went as far to say they're trendy. I mean, that seems lofty, but they are healthy. Did you see that counter picture I took? That's like vegetable porn. Oh my gosh, SOUP QUIZ! From left to right list the greens on the counter, the winner will get a jar of soup.

Alayna was a little late coming to my apartment so I started making the soup. Taking a sip of it I discovered it was essentially like drinking garden water. Alayna even casually mentioned maybe I ought to clean the vegetables better. Let me just say I did scrub those guys, it's just that I bought it all at the farmer's market and they really have that just-pulled-out-of-the-ground feel. So you know, sometimes I miss a pocket of dirt and you get a little crunch in your bite. Big deal. Anyways, Alayna worked her magic by adding salt, lemon and a bunch of cheese, and suddenly our garden water tasted a little more like dinner.

Okay, enjoy friends. With a post like that, how aren't ya'll salivating at your desk?


Hello cross-promotional plug. Book Club meets this Sunday!
Garden Soup
  • Heat olive oil in your soup bowl
  • Add 2 leeks chopped, let them simmer for 5 minutes on medium to low heat
  • Add 4 to 6 big cloves are garlic, heat until fragrant, about one minute
  • Add handful of finger potatoes chopped
  • Add a bay leaf
  • Add greens. You can really add any greens, these are the greens we added: 3 heads of Dandelion greens, 1 bunch of beet greens, 1 bunch of yellow chard greens
  • Add six or so cups of chicken broth (mine was homemade, what! what!)
  • Let cook on low for 20 or so minutes
  • Add the following to taste: 2 generous pinches of sea salt, 3 sprigs of thyme, a sprig of rosemary, 3 generous squeezes of lemon and 1/4 cup of Parmesan cheese

4 comments:

  1. everything tastes better with cheese! and the soup was actually quite filling!

    ReplyDelete
  2. i could guess what those greens are but i really just want to say that i like the hair mary lorraine!!! a lot!

    ReplyDelete
  3. beet greens, chard, leeks, dandelion greens?, parsley

    ReplyDelete
  4. So off! All you know are your red meats!

    ReplyDelete