Sunday, April 16, 2017

Kale soup

This one is for me.

Misty March day, with an occasional tease of sun reminding us what's possible. Perfect day for clamming but for the tides, and one cannot negotiate with the tides,

The kale and Brussels sprouts have survived the winter, as they do, and have not yet bolted, as they will. They're different versions of the same plant, in the same way a dachshund and a bulldog are versions of the same animal, and both tolerate south Jersey winters.

Our parsley plants (mostly) got through, too, and the rosemary bush is now about seven years old, flowering through much of the winter when most everything else is dormant.

We also have some Simpson lettuce growing in the cold frame, planted way back in December in the basement, then moved outside late January or so, when the light was just returning.

We decided to pretty much throw everything together, and it was good.

In the iron skillet, warm up some olive oil, then toss on 4 or 5 sprigs of fresh rosemary. Let the rosemary sizzle in the oil a few minutes, then remove. (Yes, it's wasteful, we've been spoiled by our perpetual rosemary bush).

Add the chopped onions to the oil, let them simmer a couple of minutes, but do not let them caramelize. (I guess you could if you want--maybe I will next time)

Toss the wine into the skillet, then add the chopped kale--it looks like a mountain, but will ease itself into the wine soon enough.

Add the parsley, a dash or two of Tabasco, then salt to taste. Let this simmer for about 10-15 minutes.Add a dab of butter while simmering.

Meanwhile, heat up Leslie's veggie broth, toss in a couple of chopped potatoes, and let simmer. Once the potatoes are oft, dump the skillet goodies into the pot, and let this all simmer another 10 or 15 minutes.


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