Monday, March 2, 2009
Gratitude: Green Soup
This evening I'm grateful three times over:
Elizabeth, who started a new rotation in her medical school career: surgery. She's enjoying/enduring a significant snowstorm in New York City. They have 15 boxes of cereal for the next 18 weeks. They're prepared!
Green Soup. "Green soup" is the name that daughter Elizabeth gave to our trusty recipe for a simple, healthy meal. We used to call it "zucchini soup" after Karin Grobe's recipe.
We discovered you don't need zucchinis. You don't even need a recipe. Just chop up whatever aging veggies you've got in your house, throw them in the cast iron pot with some water and cook till tender. Ladle the cooked veggies and their broth into the blender and blend until smooth. The resulting soup is thick, seemingly creamy, luscious, and healthy as all get out. Sprinkle on some real (or, in my case, faux) cheese.
Serve with steamed yams and you're good to go. Tonight's green soup was made from onions, turnips, turnip greens, celery, broccoli, bok choy, spinach, and kale, all of it organic, all of it wilted, limp, or languishing from waiting too long for us to cook them, and most of it from Farmer Scott. Once cooked up into soup, though these veggies became ambrosia.
My little camera that can take videos. Technology is almost too good. If you're interested in kindergarten education you can see a little video I took this afternoon of a mid-year kindergarten assessment over on my Soundabet blog. Here you go: Soundabet.