buckytom
Chef Extraordinaire
Here's a soup that I came up with after my wife swore that she hated kale and would never eat it. Now it's part of our regular rotation, especially in the cold weather.
This can easily be made vegetarian by eliminating the salt pork and using vegetable oil, and sustituting soy sauce for the fish sauce. It'll lose a little umami, but will still be good.
With apologies to Ernest Borgnine and Joe Flynn for the name.
McKale's Navy Bean soup
Ingredients:
1 chunk of salt pork, about the size of a half stick of butter, cut into lardons
1 bag of kale, or a large bunch of kale cleaned and chopped
2 cans of navy beans
1 head of garlic, minced
1 large red onion, diced
3 cups of baby carrots, cut into coins
2 cups broccoli florets
1 ear of corn, kernels removed, or 1 can of corn
2 Tbsps fish sauce
4 cups of chicken stock
3 cups of water (+ more if needed)
6 roma tomatotes, chopped
1 Tbsp fresh sage, chopped
1 Tsp fresh rosemary, chopped
1 Tsp fresh Thyme, chopped
1 Tbsp dried parsley
Directions:
In a stock pot, render the salt pork lardons until browned and crispy.
Add diced red onion. When sweated, add garlic in the center until fragrant and lightly toasted.
Stir in dried parsley, then add fish sauce, carrots, chicken stock, and water.
Bring to a boil, then add kale. When kale begins to wilt, reduce heat and add 2 cans of Navy beans with their goo, corn, chopped tomatoes, and fresh sage, thyme, and rosemary.
Stir to incorporate everything and adjust taste with s&p.
This can easily be made vegetarian by eliminating the salt pork and using vegetable oil, and sustituting soy sauce for the fish sauce. It'll lose a little umami, but will still be good.
With apologies to Ernest Borgnine and Joe Flynn for the name.
McKale's Navy Bean soup
Ingredients:
1 chunk of salt pork, about the size of a half stick of butter, cut into lardons
1 bag of kale, or a large bunch of kale cleaned and chopped
2 cans of navy beans
1 head of garlic, minced
1 large red onion, diced
3 cups of baby carrots, cut into coins
2 cups broccoli florets
1 ear of corn, kernels removed, or 1 can of corn
2 Tbsps fish sauce
4 cups of chicken stock
3 cups of water (+ more if needed)
6 roma tomatotes, chopped
1 Tbsp fresh sage, chopped
1 Tsp fresh rosemary, chopped
1 Tsp fresh Thyme, chopped
1 Tbsp dried parsley
Directions:
In a stock pot, render the salt pork lardons until browned and crispy.
Add diced red onion. When sweated, add garlic in the center until fragrant and lightly toasted.
Stir in dried parsley, then add fish sauce, carrots, chicken stock, and water.
Bring to a boil, then add kale. When kale begins to wilt, reduce heat and add 2 cans of Navy beans with their goo, corn, chopped tomatoes, and fresh sage, thyme, and rosemary.
Stir to incorporate everything and adjust taste with s&p.
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