Farmfresh
City Biddy
My hubby and I have always been soup fans. Just love the stuff!
It seems to be the perfect dish - no matter what the weather. From a homemade beef stew on a snowy day to a spicy pot of chili. From a everything in the garden vegetable to a cool summer gazpacho. Soup makes a great full meal deal or a nice complement to a light salad or sandwich.
I decided it was about time that soup had it's own thread. A place for us to post and share all of those family soup recipes and interesting experiments. Plus it will make it easier to find our favorites again. So let's get going and post away!!
I will start us off with a new soup that I made this last week. It has some ingredients that we usually don't get used in the kitchen which makes it a valuable addition to my Self Sufficient cookbook.
Radish Top Soup (gluten free)
1 BIG mixing bowl of fresh radish leaves with course stems removed
4 potatoes cubed small
1 big fistful green onion tops chopped
1 small onion diced fine
1 big fistful fresh chives
2 cups of good chicken stock
3 cups milk (or cream would be even better!)
4 Tablespoons butter
1 t olive oil
3 T cornstarch
salt/pepper/garlic? to taste
radish thinly sliced for garnish if desired.
****
Thoroughly rinse radish tops. While still damp place them in a stock pot with a lid and turn the heat on medium. There should be enough moisture that the leaves will begin to wilt down and should resemble cooked spinach. Stir from time to time to assist the process.
Thoroughly rinse and chop green onion tops and chives keeping them separate. Chop onion and potatoes as well.
When radish tops are wilted well remove them from the stockpot and put the chicken stock and potatoes in. Bring this up to a slow simmer.
In a separate pan place 1 t olive oil and 1 Tablespoon of the butter. Bring to heat and add diced onion and green onion tops. Saute lightly and then add to soup pot.
Place the radish tops in the food processor with a small dash of the milk and pulse until it resembles a slurry. Add to soup pot.
Melt remaining butter and quickly stir in the cornstarch to make a roux. Add to soup pot. At this point I usually put my soup pot onto a good heat diffuser. This keeps the soup simmering evenly and prevents scorching.
Add milk. Toss in the finely chopped chives. If needed you can add extra broth or water. Add salt and pepper to taste.
The soup is ready when the potatoes are done.
Pretty good dinner from something I used to give to the chickens.
Now your turn to share.
It seems to be the perfect dish - no matter what the weather. From a homemade beef stew on a snowy day to a spicy pot of chili. From a everything in the garden vegetable to a cool summer gazpacho. Soup makes a great full meal deal or a nice complement to a light salad or sandwich.
I decided it was about time that soup had it's own thread. A place for us to post and share all of those family soup recipes and interesting experiments. Plus it will make it easier to find our favorites again. So let's get going and post away!!
I will start us off with a new soup that I made this last week. It has some ingredients that we usually don't get used in the kitchen which makes it a valuable addition to my Self Sufficient cookbook.
Radish Top Soup (gluten free)
1 BIG mixing bowl of fresh radish leaves with course stems removed
4 potatoes cubed small
1 big fistful green onion tops chopped
1 small onion diced fine
1 big fistful fresh chives
2 cups of good chicken stock
3 cups milk (or cream would be even better!)
4 Tablespoons butter
1 t olive oil
3 T cornstarch
salt/pepper/garlic? to taste
radish thinly sliced for garnish if desired.
****
Thoroughly rinse radish tops. While still damp place them in a stock pot with a lid and turn the heat on medium. There should be enough moisture that the leaves will begin to wilt down and should resemble cooked spinach. Stir from time to time to assist the process.
Thoroughly rinse and chop green onion tops and chives keeping them separate. Chop onion and potatoes as well.
When radish tops are wilted well remove them from the stockpot and put the chicken stock and potatoes in. Bring this up to a slow simmer.
In a separate pan place 1 t olive oil and 1 Tablespoon of the butter. Bring to heat and add diced onion and green onion tops. Saute lightly and then add to soup pot.
Place the radish tops in the food processor with a small dash of the milk and pulse until it resembles a slurry. Add to soup pot.
Melt remaining butter and quickly stir in the cornstarch to make a roux. Add to soup pot. At this point I usually put my soup pot onto a good heat diffuser. This keeps the soup simmering evenly and prevents scorching.
Add milk. Toss in the finely chopped chives. If needed you can add extra broth or water. Add salt and pepper to taste.
The soup is ready when the potatoes are done.
Pretty good dinner from something I used to give to the chickens.
Now your turn to share.