Veggie Soup for the Meat-Eating Soul

18 May

That’s not soup, foo, that’s rhubarb crisp! Okay. So Alayna and I have been discussing this and as we note time and time again we’re both Virgos, so we’re anal about details. That and we’ve been doing this blog for almost a year and a half and we also have this other neglected blog, Friday’s Dinners, which I like in theory but as we have since realized we should just have a one-stop shop with all our recipes. Also, as Alayna and I expand our cooking reach into the delicious far corners of the kitchen (I made strawberry chili preserves this weekend what what!) we want to include those recipes here. More than soup yes, but the theme is to highlight that we shouldn’t be afraid of soup OR cooking. And all our recipes fall into that theme.

So what to do? Basically for some dumb reason we decided to create this blog on blogger, which I think is far inferior to wordpress. I want to transfer platforms but I’m not sure how to do that easily without hand plucking all this content. Dos Mios! Does anyone have tips? I need to re-structure this monster so it’s more easily searchable. I need seperete pages. I need so many things. But what don’t I need? Soup. This soup is wonderful, as always. So make it, then tell me how to re-do this blog.

Thanks for coming to soup Lindsey!
Veggie Soup for the Meat-Eating Soul
  • In a separate pan, heat olive oil and cook six boneless skinless chicken thighs (or breasts) cut into bite-sized pieces until done and turn off, reserving juices
  • while chicken is cooking, use a clean cutting board and knife to chop up six cloves of garlic and saute with two sprigs of fresh rosemary and some generous shakes of red pepper flakes in your soup pot
  • when the garlic is fragrant/opaque, add in a chopped whole yellow onion
  • when onions are translucent, add on bunch of broccoli rabe, also chopped, including everything except the very bottom of the stems and cook covered
  • next add two yellow squashes, cut into slices then quartered, and one bunch of swiss chard torn into bite-sized pieces, covering back up
  • when squash is mostly done, add two cans of drained black-eyed peas to the pot, along with the chicken in it’s juice and cover the rest with broth
  • bring to a simmer and serve with mary’s delicious carrot bread!
Rhubarb Crisp
  • Take about one pound of rhubarb and strip the stringy parts of off the rib of the rhubarb by pulling them off with a paring knife (if you were a really particular child, you may remember doing something like this with really stringy celery, but i promise it’s easier than that was). When you’re done, the ribs will look like naked rhubarb and kind of green.
  • Cut into bite-sized pieces and put into a bowl
  • Add one pound of strawberries, halved or quartered and one can of drained cherries (or more rhubarb or more strawberries… I just had a can of cherries)
  • Squeeze about a tablespoon of orange juice onto the fruit, grate some zest onto the mix and then stir in half a cup of white sugar, then place into a buttered square brownie type dish
  • in a food processor or with a hand mixer, take six tablespoons of cold butter, add some cinnamon and salt, then half a cup of brown sugar, half a cup of flour, half a cup of rolled oats and half a cup of almonds or pecan, and pulse or mix until there are pea-like sized balls. it’s important to use cold butter so it doesn’t just melt!
  • put the topping onto the fruit in chunks and bake at 350 for about 45 minutes until the top of the crumble is browned
  • enjoy!
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2 Responses to “Veggie Soup for the Meat-Eating Soul”

  1. eileen May 21, 2010 at 5:14 pm #

    I had the strawberry chilli preserves this weekend with fresh farmers market bread, delish! the chillis added a spice and kick to the preserves that I never knew i needed!

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  1. Avgolemono Soup « Monday's Soup - May 25, 2010

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