Soup it Up

So in today’s culinary adventures, I used my homemade bullion cubes (super concentrated beef stock frozen in ice cube trays) to make ramen and it was all kinds of yumminess. Then I cooked the fresh ham I’ve been brining for the past three weeks, and while not yet sampled, looks pretty delicious as well.

Yesterday at work I had to make soup and I commented to a co-worker that making soup is my nightmare (no recipe, just making it up on the fly), so today is my day off and what did I do? Made three kinds of soup, and have stuff to make a fourth tomorrow. No recipes, just practicing my soup skills. Soup, you better believe it’s on.

 

Green Soup

Ingredients

  • safflower oil
  • 1 small diced onion
  • 2 cloves garlic
  • 1T minced ginger
  • kosher salt
  • 1 small diced carrot
  • greens–chard, beet tops, kale, collards, mix and match or just use one
    • separate leaves from the stalks
    • small dice stalks
  • 1 diced potato
  • 1/4c mushroom powder

Method

  1. sauté onion, garlic, and ginger in oil until soft and fragrant
  2. add a pinch of salt
  3. in a small sauce pot add carrots and about 2 cups of water, simmer until carrots are soft
  4. add greens to onion mix, careful to add heartier greens first (red kale, collards) and softer greens last (chard, beet tops)
  5. cook until just wilted, turn off heat
  6. puree carrots, mix with mushroom powder, and 2 cups water and 2 T sherry vinegar (or homemade red wine vinegar if you have it)
  7. bring carrot mushroom mix to a boil, pour over greens
  8. add more water for desired consistency
  9. season

 

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