Thank you!
Perfect end of summer soup
For the broth (or use 3-4 quarts of your favorite broth)
1 chicken carcass
1 onion, peeled, cut in half
1 head garlic, unpeeled, cut crosswise
innermost ribs and leaves of a celery heart
a bay leaf
a few strands dill
a few springs parsley
sea salt to taste
a few black peppercorns or to taste
Put it all in a big pot and cover with cold water by two inches. Bring to a boil, skim any foam, and lower heat to a slow simmer. You can forget about this for a couple of hours on the stove or use it in 30 minutes. Either way, it is tastier than boxed broth. Strain and discard the solids. Season if desired.
For the veggies
olive oil
1 small onion, diced
4 small carrots, diced
two fistfuls yellow wax beans, cut into bites
3 or 4 small summer squash, cut into bites
1 bunch chard stems, chopped
a few cloves garlic, minced
salt and pepper
Heat a big skillet over medium/high heat. Add a few swirls of olive oil, then cook the onion and carrots to tender-crisp. Season as you go with salt and pepper. Add the green beans, squash and chard and go a few more minutes (I like the veggies still a little crunchy in the soup, cook more if you want them soft). Add the garlic last, and cook until fragrant.
To finish
2 cans Great Northern beans or other large white beans, drained and rinsed
1 bunch chard leaves
chopped fresh dill, sage and basil
chopped jalapeno
freshly grated parmesan cheese
salt and pepper to taste
Add the beans and cooked veggies to the broth pot and cook until heated through. Chiffonade the chard (stack the leaves, roll like a cigar, and slice parallel to the stem). Pile chard leaves in each bowl, ladle soup over them and finish with herbs, jalapeno, parmesan and more salt and pepper if desired.
Throw in a crunchy baguette, rubbed with olive oil and garlic. A chopped tomato on top would probably be very tasty, didn't think of it.
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