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This may be the perfect soup.
A friend of my mom’s has had this recipe in her family for like 100 years and won’t share it with anyone. Esoteric ideas about gatekeeping something like a recipe is so weird, right? Anyway, the soup typically comes along when someone dies or something bad happens, cause that’s when you bring people soup.
My mom’s partner passed away in fall of 2020 and she received the soup, as one does while grieving. The recipe was asked for and denied. My mom, being a chef, decided to reverse engineer it. She then sent the recipe to her friend and apparently it was identical. My mom rules.
Here’s the recipe (from my mom!):
Chop & sauté an onion, a carrot & a celery stalk till softened. Blend in 2T dried rosemary. Add 2/3 lb Italian sausage & brown. Add 4T tomato paste & 3-4 minced garlic cloves. When garlic is fragrant add 4 cups chicken broth, 2 cans white beans, 4 cups kale. Simmer 30 mins or so. Season to taste w/ salt & pepper. Add splash of balsamic & some parm & croutons to serve
Jan 25, 2024
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You have things that are wilting, crying out to be used. I had a slightly soft turnip, carrot, bendy celery, and scallions that we’re getting a wee bit slimy.
Brown the vegetables that can handle it (the root vegetables—don’t put your alliums 🧅 yet)
Then add the softer stuff, celery, onion, leek, whateva.
Big bomb of garlic and Rosemary, if you have it.
At this point I add a base that I use for a lot of soups and such which is tomato paste and miso (bc I never have stock on me). And whatever spices you think go. Paprika and cumin.
Can of chickpeas. Mash like 1/3 of them for thicker soup base.
If you have a hardy green like kale, chop it up, toss it in. if your greens are not Hardy, add later.
Some tomatoes, canned peeled. (TIP: do NOT add the sauce from these canned tomatoes, save it for later or something, it’d simply too powerful and will cover up the tastes.)
Water — enough that some will evaporate and you’ll still have enough soup in the pot. and salt, a good amount bc vegetable soup needs it and if you’re like me haven’t used stock..
Let boil, then simmer Like 20 mins. Taste. MAJOR: apple cider vinegar and W sauce puts this shit over the edge !! You can toss in some pasta like ditalini if you want. Grown up alphabet soup. I actually do not cook the pasta in the soup bc it fucks up the water levels, make on the side and then add imo.
Ok enjoy :-)
Mar 5, 2024
Petition for soup to be eaten (slurped?) no matter the temp! Carrots somewhat defy seasonality and can be found in the store year-round. This recipe makes a big batch that can be portioned and frozen for later 👩🏻🌾
Jenna Rainey’s (@jennarainney on instagram) Carrot Soup Recipe:
Peel and chop 2ish lbs of carrots
Dice one medium sized yellow onion and throw in a pot (I use an instant pot, you can use a regular pot too) with 2-3 Tbsp of grassfed BUTTAH and a dash of extra virgin olive oil, saute til translucent (about
30 seconds)
Throw in 2-3 minced cloves of garlic for a few seconds
Add in the carrots and about 24oz
of beef bone broth I like
@bonafideprovisions or homemade
Add salt and pepper and thyme (I usually do fresh) and a little more garlic powder
Throw the lid on your pot and cook til soft and tender (I do manual high pressure cook for 4 mins with a slow pressure release for 10mins in the instant pot)
Blend with an immersion blender (or a regular blender, just make sure it's cooled down first)
Voilà!
Jul 10, 2024
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This is Bess’s really good soup:
1. Sear chicken thighs, set aside.
2. Prep and add to pot w/oil:
3. Garlic minced
4. Carrots chopped
5. Ginger peeled and chopped
6. Garam masala
7. Salt pepper
8. Red pepper flakes
9. Sautee until like a lil tender
10. Add chicken stock and canned coconut milk
11. Add bay leaf, cilantro, and add back in check thighs
12. Bring boil, simmer like 20-30 until chicken fully cooked. and take out chicken and shred, and use immersion blender.
Dec 15, 2023
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Jan 25, 2024