So here is a soup i made.
The vegetables came from our garden. The meat/liver came from our neighbours cow along with the bones(i helped feed it hay while he was away and got meat in exchange :D) the bacon came from pigs i grew last year i also cured the bacon myself. Bay leaves came from our neighbour. Black berry wine we made from our neighbours black berry patch.
the salt and the pepper were purchased
beef 2 different varieties of rutabaga
black berry wine
beef stock(which i made on monday :D )
thyme(which we dried and grew)
Joining in with the 22 Days of PEP! I made Lentil soup/stew/daal. This is the only way my husband will eat lentils and it took me almost 38 years to find. The recipe changes every time I make it but the basics remain the same:
1 head of garlic (homegrown); 2 onions; some extra ground beef; chicken feet broth(homemade); beef broth(homemade); frozen whole tomatoes(home grown); 2 cups of lentils; water to cover; curry powder and hot pepper flakes. I did not use the canned chilies. Cook for 45 min. I made naan bread to go with the lentils. This is my first attempt at a BB in Food.
Chicken soup. I do mine a little differently every time, today, it's:
- some butter...2Tb?
- some bacon, 2 half-strips?
- 1 lb chicken breast (whole at first, chopped after cooked a bit)
- 1 lb chicken thighs (left whole)
- 1/2 sweet onion
- 1/2 lb carrots
- 1/3 lb purple potatoes
- 1/3 lb asparagus
- 2/3 bunch celery
- some leftover quinoa, maybe 2 cup?
(All finely chopped unless noted otherwise. Measurements are either rough or very rough.)
Bacon and butter into the pot first, until bacon crispy. Chicken (salted and peppered) in next, until the breasts are mostly cooked. Out come the chicken breasts, in go the vegetables. Chicken breasts get chopped up, then back in.
Now I started adding some boiling water, little pours at a time, until it's soupy enough. Next quinoa and some thyme and turmeric. Et voila!
I made soup today! Rough recipe is as follows:
soaked yellow lentils
baggie of frozen pumpkin from the freezer (our own processed pumpkin)
random herbs (green onion tops, oregano, etc)
Cooked it with the soup setting on the Instapot
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Tofu miso soup:
Kombu (died seaweed) - about half a sheet of paper size
Dried shiitake mushrooms - about a handful
miso paste - 3 tbsp
Green onions - 2 chopped
Tofu - 8 oz cumbed
Put kombu and mushrooms in a pot add 4 cups cold water. Bring to a boil over medium low heat. After it reaches a boil, fish out the kombu and gently stir in the miso. You can take out the mushrooms too, they get kind of rubbery, but I like em. Add the white parts of the green onion. Gently boil for a couple minutes the add the tofu. Turn off off the heat, and let it sit for a minute so the tofu gets warm. Garnish with the green ends of the green onion.
Split pea soup! Yeah, it’s 90 degrees. But I’m eating it outside!
Rough recipe: 2 cups split green peas. 2 carrots. Celery heart. Couple pieces of smoked pork skin leftover (and frozen) from the last time I made bacon. 2 pints home-canned chicken stock. 3 Tbs “green powder” - basically, a mix of anything green that I’ve dehydrated and powdered, including mallow, dandelion, and other foraged/wild greens. Reishi mushroom powder, also homemade. Herbes saleés: kosher salt layered with various herbs and greens. Enough water to cover. Bay leaf.
Toss it all in the crock pot on high for 5 Hours. At the end, pull out the bay leaf and pork skins. Use an immersion blender until it’s to the texture you want. Check seasonings; I usually add a bit of Tabasco at this point. Eat.