Soup's on
As my husband would say, fall has fell. Comfort food goes great with the cooler temperatures and what is more comforting than soup. Last winter I served a trio of soups as an appetizer at a dinner party. Here is one of the soups: Spicy Greens.
2 T olive oil
1 medium onion, chopped
1 large bunch of mustard, collard, and/or turnip greens, chopped into bite-size pieces
1 t fresh ginger, grated
1 T soy sauce
1/4 cayenne pepper
2 quarts good chicken broth
salt and pepper to taste
1/2 t hot sesame oil
Heat the olive oil in a large pot over medium heat. Add the onion, stirring and cooking until the onion becomes translucent. Add the garlic and continue cooking for two minutes. Add the greens (I use collards with some mustard thrown in, it's a family thing), ginger, soy sauce and cayenne pepper. Stir to combine and then cook until the greens wilt and soften. You don't want them cooked to death though. Add the broth and bring to a boil. Reduce heat and simmer until the greens have reached the degree of doneness that you like. I don't like them too done. Add the hot sesame oil. I couldn't find hot sesame oil at my local store, I do live in a small town in Mississippi after all, so I steeped some sesame oil with red pepper flakes and used that.
I hope to post the other two soups, Tomato Bisque and Wild Mushroom Soup with Sherry and Thyme, over the weekend.
By the way, I have heard that comments can't be posted. I will try to figure out how to make that work, but I can't promise anything as I am fairly computer illiterate.
2 T olive oil
1 medium onion, chopped
1 large bunch of mustard, collard, and/or turnip greens, chopped into bite-size pieces
1 t fresh ginger, grated
1 T soy sauce
1/4 cayenne pepper
2 quarts good chicken broth
salt and pepper to taste
1/2 t hot sesame oil
Heat the olive oil in a large pot over medium heat. Add the onion, stirring and cooking until the onion becomes translucent. Add the garlic and continue cooking for two minutes. Add the greens (I use collards with some mustard thrown in, it's a family thing), ginger, soy sauce and cayenne pepper. Stir to combine and then cook until the greens wilt and soften. You don't want them cooked to death though. Add the broth and bring to a boil. Reduce heat and simmer until the greens have reached the degree of doneness that you like. I don't like them too done. Add the hot sesame oil. I couldn't find hot sesame oil at my local store, I do live in a small town in Mississippi after all, so I steeped some sesame oil with red pepper flakes and used that.
I hope to post the other two soups, Tomato Bisque and Wild Mushroom Soup with Sherry and Thyme, over the weekend.
By the way, I have heard that comments can't be posted. I will try to figure out how to make that work, but I can't promise anything as I am fairly computer illiterate.
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