Soupy Tuesday

Tuesday, August 4, 2009

Recently I was trying to decide what my "signature dish" should be. Very important work, I know. Though I've become somewhat known for my baking, I actually don't love doing it. It's too much of an exact science, having to measure out ingredients exactly. I tend to prefer just throwing things into a pot and seeing what comes out.

So I suppose it's fitting that I decided my signature dish is soup. I love it in all forms - creamy, tomatoey, full of veggies and beans. At a previous job I used to cook up big pots of soup on Sunday nights and bring them in for lunch for my co-workers on Mondays.  And it's perfect for using up leftovers, which is why yesterday I found myself cooking up a big pot of what I'll call "Mixed Greens and Noodle Soup."

It was so good so I figured I'd post what I did. Sort of a recipe... more like suggestions. 

I started with 3 Yukon Gold potatoes which I partially skinned, chopped up and boiled until they were soft.

While they boiled I heated 2 tbps of olive oil in my pot and added two cloves of chopped garlic, salt, pepper, thyme, tarragon, and onion powder. When it got hot, I added some sherry to deglaze the pot. Then I lowered the heat and added a quart (32 oz.) of vegetable broth and 1/3 cup of white miso and stirred.

Next I chopped up about half a bunch of kale, maybe two or 3 cups of spinach, one stalk of broccoli, and one carrot and added those to the mix. I added two cups of water.

When the potatoes are cooked, pull them off the stove and pour out most of the water. I left a bit of water in the pot, added to it one cup of non-dairy milk, mashed it all together until it was nice and creamy, and then added it to my soup. 

I stirred everything well and let it simmer, covered for about 15 minutes. Then I added a handful of soba noodles and let cook for another 10. Voila!

Super easy and you could probably added any greens, cauliflower, celery, onion. Good stuff.