The kale in my garden has been doing well. Too well, such that it inspires my throwing it into my cooking. Today I used it in a soup that was light but warming at the same time: perfect for this rotten cold/flu I have.
Home made chicken stock (carcass of a roast chicken, bay leaves, peppercorns and add other veggies in the fridge such as onion, celery, carrots etc in a pot with water and cooked for an hour. Drain.)
olive oil
1 cup of farro grain
2 organic carrots, cut lengthwise and chopped into small pieces
1-2 leeks cleaned and chopped
1 onion (any kind) chopped finely
2-3 cloves garlic
3-4 strips of smoked bacon (leave out of vegetarian) chopped
6-8 kale leaves, roughly chopped
Heat the olive oil in a soup pot. Add the onions and leeks until they sweat. Add bacon. When bacon cooked through, toss in carrots and farro. Stir to coat then add stock to cover. Simmer over medium heat until farro cooks through (approx 20-25 minutes.) Add kale and let wilt (2-3 minutes).
Serve with salad or toasted bread. Best the next day when flavours meld.
Home made chicken stock (carcass of a roast chicken, bay leaves, peppercorns and add other veggies in the fridge such as onion, celery, carrots etc in a pot with water and cooked for an hour. Drain.)
olive oil
1 cup of farro grain
2 organic carrots, cut lengthwise and chopped into small pieces
1-2 leeks cleaned and chopped
1 onion (any kind) chopped finely
2-3 cloves garlic
3-4 strips of smoked bacon (leave out of vegetarian) chopped
6-8 kale leaves, roughly chopped
Heat the olive oil in a soup pot. Add the onions and leeks until they sweat. Add bacon. When bacon cooked through, toss in carrots and farro. Stir to coat then add stock to cover. Simmer over medium heat until farro cooks through (approx 20-25 minutes.) Add kale and let wilt (2-3 minutes).
Serve with salad or toasted bread. Best the next day when flavours meld.
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