By MK Martin
Catherine and I have decided to share our Sunday recipes, no matter how meagre, or repetitive, in the hopes of connection. I’m using the dregs of the fridge today, after simmering leftover chicken in a (hopefully) healing broth. This round uses garlic and ginger as its immunity aids.
Our farm box comes in a few days, so I decided to clear out some space and make a big batch of soup for the freezer. Truthfully, we’ve been buying this great honey oat sourdough lately, and I’m usually just cooking something I can dip that in. What’s on your table, tonight?
End of The World Soup
- 4-6 cups good quality chicken broth (depending on how thick you like your puree)
- 3 cups diced, almost old vegetables, hopefully with a couple of roots in them
- 3-5 Tbsp somewhat insipid herbs, which you can enliven by warming in a little olive or sunflower oil ahead of time
- 1 clove garlic, minced
- about 1 Tbsp sliced ginger
- A few grinds of pepper and a good pinch of salt
** Go ahead and add cream, coconut milk, vegan or even fish broth to this. Whatever broth your scraps have made you, and whatever you haven’t finished, guaranteed it will all blend together. **
- In a large saucepan, saute veg, herbs, salt, and pepper in a couple tbsp of butter, oil, rendered hopes, what have you, for about 4 minutes.
- Add broth to cover, bring to a boil, then lower the heat to a simmer. It doesn’t really matter if you cover it, other than to reduce spills.
- When all the vegetables are soft, puree using a hand blender. These things are indispensable in the kitchen, and safer than pouring hot stuff into a stand blender.
- Serve with steamed or roasted veggies, in my case: one last, almost yellow head of broccoli, and a good hunk of warmed up bread. We stocked up on honey today, so I’ll pour it on the bread.
- Save leftovers in mason jars in the fridge, or freezer safe soup containers in the freezer.
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