![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eredienI cleaned out the refrigerators today and remembered that ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
autumnesquirrel had donated the contents of her vegetable box to us this week, as we were home and she was not.
We had a cabbage and some carrots and some kale, which I made a soup with last year and hated because I boiled the kale until it became bitter. I was a little worried about trying it again, but figured that I would not boil it. What to do? Saute. This turned out to be the correct choice.
I just made and ate this soup. It is tasty. Just the thing for a winter evening at home with the roommates and cats.
This looks like a lot of work but it's mostly chopping vegetables and boiling things.
Fresh white pepper and fresh lemon juice are essential for this recipie.
Ingredients
- 2 tbsp better than bullion vegetable broth
- 5 tbsp soy margarine
- 1 small cabbage
- 2 bunches kale
- 2 medium carrots, scrubbed
- 1/3 c frozen peas
- 6 frozen Chinese-style vegetable dumplings
- about 3 medium cloves of garlic (I used 2 large and 1 tiny)
- freshly-cracked white pepper
- juice of 1 medium lemon (I think it was about 1/4 liquid c.)
- water
- about 1 1/2 tbsp kosher or sea salt
Equipment
- Medium stock pot with lid
- Frying pan
- Spatula
- Large bowl
Peel and dice garlic, put in frying pan.
Put in about 3 tbsp of the margarine.
Grind some black pepper in the pan.
Don't turn it on yet.
Chop cabbage into pieces and put in bowl. You probably want to cut out the pithy center of the cabbage.
Cut center stems out of kale and throw away. Chop kale leaves like cabbage. Put kale into bowl.
Turn frying pan heat to medium-high.
Fill stock pot about half full with cold water. Put in 2 tbsp. bullion and stir around a little bit to dissolve. Put on lid and turn to highest setting.
Chop ends off of carrots and throw away. Cut carrots in half lengthwise. Put flat side of carrot down and slice into half-moon shapes for quick cooking.
Put carrots into stock pot, which should be getting pretty warm now. Turn down slightly to medium-high (though you still want it pretty high).
By now the margarine in the frying pan should be browning and a garlic smell should be wafting up. Put in the cabbage and kale from the bowl, a little bit at a time. I put in about 2 handfuls at once.
Lightly brown the cabbage and cook the kale until it wilts, and then add more, and repeat until it is all gone. Flip with spatula to evenly coat the mixture and keep from sticking to the pan.
At some point the kale will start getting all crispy and crackly before the cabbage is completely browned, because the kale has less water in it than the cabbage. This crispy kale means that you have put in a lot of stuff and it's not all getting evenly coated with the pepper/garlic/margarine mixture because there's not enough to go around.
At this point turn the heat up a tiny bit and add the last 2 tbsp of margarine to the greens, and drizzle the lemon juice over the greens too. Flip with spatula to be sure that the lemon juice gets distributed over the cabbage mix and doesn't just cook off. This adds sweetness to the cabbage and acidity to the kale.
It seems like a lot of margarine but it adds to the flavor of the soup later.
Sprinkle the salt over the greens and turn them with the spatula again to evenly coat. This softens the cabbage a little. It seems like a lot of salt but this is going into the stock pot so it's not a lot when you take into account all the liquid it will be distributed in.
Toss the dumplings into the stock pot and let them boil for about 1 minute, until they are done (they will float up to the surface). Then turn the heat to low as you don't want them to disintegrate.
Toss the peas into the stock pot. Turn the heat off. Overcooked peas are the worst.
Take the cabbage and kale off the heat and dump it all into the stock pot. Use a spatula if you need to, but make sure you get all the liquid the greens were cooking in into the pot. It's the lemon/pepper/margarine liquid that gives this soup an extra kick of flavor and brings out the flavor in the broth and the carrots.
Enjoy!
Serves probably about 10 people although I haven't checked.
I have a picture of this soup that I will post later.
autumnesquirrel had donated the contents of her vegetable box to us this week, as we were home and she was not.We had a cabbage and some carrots and some kale, which I made a soup with last year and hated because I boiled the kale until it became bitter. I was a little worried about trying it again, but figured that I would not boil it. What to do? Saute. This turned out to be the correct choice.
I just made and ate this soup. It is tasty. Just the thing for a winter evening at home with the roommates and cats.
This looks like a lot of work but it's mostly chopping vegetables and boiling things.
Fresh white pepper and fresh lemon juice are essential for this recipie.
Ingredients
- 2 tbsp better than bullion vegetable broth
- 5 tbsp soy margarine
- 1 small cabbage
- 2 bunches kale
- 2 medium carrots, scrubbed
- 1/3 c frozen peas
- 6 frozen Chinese-style vegetable dumplings
- about 3 medium cloves of garlic (I used 2 large and 1 tiny)
- freshly-cracked white pepper
- juice of 1 medium lemon (I think it was about 1/4 liquid c.)
- water
- about 1 1/2 tbsp kosher or sea salt
Equipment
- Medium stock pot with lid
- Frying pan
- Spatula
- Large bowl
Peel and dice garlic, put in frying pan.
Put in about 3 tbsp of the margarine.
Grind some black pepper in the pan.
Don't turn it on yet.
Chop cabbage into pieces and put in bowl. You probably want to cut out the pithy center of the cabbage.
Cut center stems out of kale and throw away. Chop kale leaves like cabbage. Put kale into bowl.
Turn frying pan heat to medium-high.
Fill stock pot about half full with cold water. Put in 2 tbsp. bullion and stir around a little bit to dissolve. Put on lid and turn to highest setting.
Chop ends off of carrots and throw away. Cut carrots in half lengthwise. Put flat side of carrot down and slice into half-moon shapes for quick cooking.
Put carrots into stock pot, which should be getting pretty warm now. Turn down slightly to medium-high (though you still want it pretty high).
By now the margarine in the frying pan should be browning and a garlic smell should be wafting up. Put in the cabbage and kale from the bowl, a little bit at a time. I put in about 2 handfuls at once.
Lightly brown the cabbage and cook the kale until it wilts, and then add more, and repeat until it is all gone. Flip with spatula to evenly coat the mixture and keep from sticking to the pan.
At some point the kale will start getting all crispy and crackly before the cabbage is completely browned, because the kale has less water in it than the cabbage. This crispy kale means that you have put in a lot of stuff and it's not all getting evenly coated with the pepper/garlic/margarine mixture because there's not enough to go around.
At this point turn the heat up a tiny bit and add the last 2 tbsp of margarine to the greens, and drizzle the lemon juice over the greens too. Flip with spatula to be sure that the lemon juice gets distributed over the cabbage mix and doesn't just cook off. This adds sweetness to the cabbage and acidity to the kale.
It seems like a lot of margarine but it adds to the flavor of the soup later.
Sprinkle the salt over the greens and turn them with the spatula again to evenly coat. This softens the cabbage a little. It seems like a lot of salt but this is going into the stock pot so it's not a lot when you take into account all the liquid it will be distributed in.
Toss the dumplings into the stock pot and let them boil for about 1 minute, until they are done (they will float up to the surface). Then turn the heat to low as you don't want them to disintegrate.
Toss the peas into the stock pot. Turn the heat off. Overcooked peas are the worst.
Take the cabbage and kale off the heat and dump it all into the stock pot. Use a spatula if you need to, but make sure you get all the liquid the greens were cooking in into the pot. It's the lemon/pepper/margarine liquid that gives this soup an extra kick of flavor and brings out the flavor in the broth and the carrots.
Enjoy!
Serves probably about 10 people although I haven't checked.
I have a picture of this soup that I will post later.
Tags: