This is one of those great soups that freeze well and go a long way. I like to ladle the hot soup into a bowl of fresh spinach leaves, then wait until they wilt and the soup cools a bit before enjoying the combination. The spinach brings a lovely freshness to this soup, whether you’ve just cooked […]
• In the Spring, I make this same soup with watercress. If you want to make it super easy, grab a box of frozen organic spinach. • Of course you do not NEED chives and tarragon, but they sure add flavor. • For a brilliant green taste and color, let the soup cool completely before […]
1 lb. fresh broccoli 1 head cauliflower chopped 4 cups veggie stock 4 Tbsp. extra virgin olive oil 2 minced shallots 1 cup minced leeks, whites only, well rinsed 1 Tbsp. minced garlic 1/2 tsp. sea salt Trim the woody ends from the broccoli (reserve for stock). Chop broccoli and cauliflower into 2 inch pieces. In […]
3 leeks, white and pale green parts, rinsed and finely chopped ½ cup finely chopped white onion 2 lbs. Jerusalem artichokes, peeled and rinsed 5 cups water or vegetable stock 1 teaspoon sea salt Crispy Sage Leaves 1 tablespoon extra-virgin olive oil 8 to 12 fresh sage leaves Heat the olive oil in […]
This stands alone, or you can add cut-up fresh-picked asparagus and bok choy for volume. All you need is a couple handfuls of veggies, a few herbs and a pot and some water. I started with: 1 head of fennel 5 carrots 1 white onion (skin and all) cut into sixths 1 whole leek, cut […]
For the sauce: 1/4 cup well-stirred tahini 1/4 cup freshly squeezed lemon juice 1 large clove garlic, finely grated or pounded to a smooth paste 3/4 tsp. fine sea salt 1/2 teaspoon ground cumin 1/2 teaspoon red-pepper flakes For the soup: 7 cups chicken stock, preferably homemade 1 lb. baby spinach (about 12 packed cups) […]
My dear friend Joan Nathan serves this soup every summer. It is a classic and should not be missed. The simplicity of a quick garden soup makes all the difference. It keeps well and of course, is most often served cold! Try it with a dollop of cultured sour cream.
This is fun and simple if you have leftovers and/or stock on hand. You can make the broth ahead and add the vegetables, meat or eggs a day or 3 later.
(Serves 4-8) 8 cups homemade chicken stock, divided 2 teaspoons kosher salt 1 teaspoon white pepper 4 organic pastured eggs, room temperature, whites and yolks separated Juice of 3 large lemons ¼ cup finely chopped fresh dill 1 dill sprig per serving, or fresh thyme, mint, or chives. Bring stock to a boil in a […]
April is the month to harvest nettle leaves, before they flower. Nettles are intensely nourishing as a vegetable or as a tea. Cooking dispels the sting, as does drying. Fresh nettles may be simmered in a little water for ten to twelve minutes for a spinach-like vegetable rich in protein. Nettles offer a very high […]