Tuesday, January 15, 2013

Kale, Carrot, and Mushroom Soup

It is winter again.  I was feeling like some hot soup for lunch or dinner.  The vegetables that caught my attention at the Market were kale and carrots.  I decided to do a simple vegetable soup.

First let's consider a basic clear broth soup.  It just requires a liquid base and some solids.  Here is a ratio that I like for vegetable soups; 1 quart liquid, 2 to 4 cups assorted veggies. The liquid can be chicken broth, vegetable broth, or other base. Noodles or tofu can be substituted for some or all of the vegetables. 

In this particular soup I chose the kale and carrots because both are available at the Market, I like both, and the color contrast makes for a very nice presentation.  The approximate recipe for this particular batch was:
1 qt liquid stock
1 cup carrots cut into 1/4 inch slices (available at the market)
1 cup mushrooms, sliced (seasonally available at the Market)
1 cup kale, chopped and with the center stem removed (from Our Family Farm)
It is basically equal liquids and solids allowing for some boil off of the liquid.  The preparation is to heat the liquid to boiling, reduce to simmering and add the vegetables. Add the ones with the longest cooking times first and then the others.  Carrots take about 5 minutes, so I added them first, I added the mushrooms after about 3 minutes and then added the kale last and just left it long enough to turn a bright green.

For the soup in the picture, I used green tea, ginger and miso for the liquid.  I added the miso and a pinch of crushed dried chilies just before serving.   Those familiar with Japanese cooking will recognize the miso as a common Japanese soup base somewhat similar to bouillon cubes in western cooking.   For those that are not familiar with miso I will do a post on it soon.

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