Well, it's passover, and I've once again begged for the privilege of making the soup. I've decided to kick it old school in a sense -- right now I'm making stock.
After I make the stock, I will use the broth to make the soup.
However, unlike my ancestors, I'm not boiling the bones of animals. Instead, I am simmering the greens of leeks as well as some kombu -- specifically dashi no kombu. I think the english word for kombu is kelp. Anyway, it's basically sheets of tough seaweed that lend a depth and flavour to your broth. The leeks bring the sweet and high, and the kombu brings the deep and grounded. The two together will provide the perfect back drop to a simple soup of sauteed leek and celery. Sound good? Stay tuned. And don't forget to check in with the matza balls when their turn comes ...
ingredients:
2 bunches of organic leeks (greens only), bottom white part removed and reserved (this was a total of 6 leeks)
1 large sheet of dashi no kombu (kelp?) If you don't have it, use some dried mushrooms instead. Those are nice and earthy too.
16 cups of water
directions:
1. wash the leek greens well but don't cut
2. put the leek greens, kelp, and water into a large stock pot and simmer for 2 hours
3. remove the leek greens and kelp, and strain the broth
4. use the broth for your soup (recipe to follow), storing any extra broth in the freezer for future soups
Two things:
1. the broth may be too concentrate, and you can store it full strength in the freezer, and then just add more water when you make it into soup
2. if you don't want to make the stock, there are perfectly good bouillions in a variety of brands and vegetarian flavours. Some of them taste great.
No comments:
Post a Comment