Rustic Potage

So I’ve decided.  Today’s lunch will be some of the lovely, soul-warming soup I made the other night.  You know what’s great?  How all those flavors meld and blend after a day or two…everything tastes so much better!

So here’s the breakdown, I’ve scaled down the amounts:

1 TBSP extra virgin olive oil
1/4 of a large vidalia onion (or half a yellow onion), roughly chopped
3 stalks of celery, diced

4 cups of homemade chicken stock (I have no set recipe for stock, it’s different every time)
handful of red lentils
about a 1/4 cup of long grain rice
about 1/8 cup of barley
4 or 5 leaves of green kale, chiffonade (cut into long thin strips)
few pinches of Herbs de Provence (if you don’t have these, try a combination of your own, that’s the fun part!)
pinch of dried rosemary leaves
pinch of dried mint
dash of cayenne
dash garlic powder
pinch of majoram
4 or 5 cardamom pods (to be removed when soup is done), or a pinch or two of ground cardamom
salt and pepper to taste
one scallion, chopped
4 or 5 croutons (my homemade crouton recipe coming soon,
or use store-bought)

So, first things first…toss the chopped onions in a large saucepan (about 2 qt size), and set a med-high flame. No oil yet, let the onions sweat a little. After a few seconds, add the e.v. olive oil, and start to saute the onions, then add in the celery.  Saute onions and celery until tender, but not brown.  Add in the chicken stock and the grains, and cook for about 10 minutes.  Then add in the kale and the herbs, and do your seasoning.  Simmer for another 20 minutes or so, stirring frequently, and remember to taste it once in a while.  Add more seasoning as you need to.  Spoon into a cute soup bowl of your choice, and top with the chopped scallion and crunchy croutons. Dip your spoon and enjoy…this is a warm, hearty, rustic fall soup that I think you’ll really like.  And the best part is…you can customize it!  Use what you have on hand…don’t have lentils, but have lots of rice?  Or bulgur?  Use that!  I just love soups in the fall…(I know, I know…it’s not technically fall yet.)  Serve with a nice warm vegee dish, such as Tuscan-style roasted cauliflower…(see below, recipe coming soon)


One Response to “Rustic Potage”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: