Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors (14 page)

1 tablespoon (14 g) butter

1 cup (160 g) diced yellow onion

1 tablespoon (10 g) minced garlic

5 cups (500 g) cut-up broccoli, cauliflower, or asparagus

4 cups (940 ml) homemade chicken stock (
page 82
)

1
/
2
teaspoon crushed red pepper flakes

2
1
/
2
teaspoons (15 g) sea salt

1
/
2
teaspoon freshly cracked pepper

In a medium-size pot over medium heat, melt the butter until it begins to foam. Add the onion and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute, until fragrant. Add chosen vegetable (broccoli, cauliflower, or asparagus), chicken stock, red pepper flakes, sea salt, and pepper. Bring to a boil. Cover and lower the heat to medium; cook for 10 minutes, maintaining a rolling simmer.

Remove from the heat. Uncover and cool for 5 minutes. Purée in the pot if using an immersion blender, or in a regular blender, until the mixture is smooth. Return to the pan (if necessary) and keep covered on low heat until ready to serve.

YIELD: 6 SERVINGS

RECIPE NOTES

• For Broccoli Soup: Both the florets and the stems of the broccoli may be used. Cut the florets off the stem and into bite-size pieces. Trim the tough bottom inch (2.5 cm) from the stem and using a vegetable peeler, peel the outer layer. Cut into 1-inch (2.5 cm) chunks.

• For Cauliflower Soup: Both the florets and the tender stems may be used.

• An immersion blender—also known as a handheld blender or purée stick—is an inexpensive kitchen tool that makes puréeing soups quick and mess-free! When using this tool, slightly tilt the pot to create a deep well of soup. Lower the stick into the well and process.

In general, my body behaves properly when my overall intake of grains stays low. Therefore, when I choose to eat them, I make sure to use unrefined grains that have been properly treated according to the wisdom of traditional cultures. Classic minestrone uses refined semolina pasta, which is replaced in this recipe with whole-grain rice that has been properly soaked and prepared. We don’t miss the pasta one bit!

FOR SOUP:

1 tablespoon (14 g) butter

1 cup (160 g) diced onion

3
/
4
cup (98 g) diced carrot

2 teaspoons (6 g) minced garlic

5 cups (1175 ml) homemade chicken stock (
page 82
)

1
/
2
cup (85 g) cooked brown rice (
page 54
)

2 cans (14 ounces, or 392 g each) diced tomatoes, with juice

1 tablespoon (3 g) chopped fresh basil

1 tablespoon (4 g) chopped fresh oregano

2 teaspoons (1 g) fresh thyme

2
1
/
2
teaspoons (15 g) sea salt

1
/
2
teaspoon freshly cracked pepper

1 cup (150 g) diced turnip (about 1 medium)

1
1
/
2
cups (225 g) cooked cannelloni beans, plus
1
/
2
cup (120 ml) cooking liquid (
page 52
)

4 cups (120 g) roughly chopped packed baby spinach

FOR GARNISH:

2/3 cup (65 g) grated Parmesan

Extra-virgin olive oil, for drizzling

Freshly cracked pepper

TO MAKE THE SOUP: In a large-size pot, melt the butter over medium heat. Add the onion and carrot and sauté, stirring occasionally, for 5 minutes, until slightly softened. Add the garlic and sauté for 1 minute, stirring constantly, until fragrant. Add the stock, rice, tomatoes, basil, oregano, thyme, sea salt, and pepper. Bring to a boil. Cover, reduce the heat to medium-low, and maintain a rolling simmer for 40 minutes, adjusting the heat as necessary. Uncover and add the turnip, beans, and bean cooking liquid. Re-cover and continue to maintain a rolling simmer for an additional 30 minutes.

Remove from the heat. Fold in the spinach until just wilted.

TO SERVE: Serve family-style with the Parmesan, olive oil, and pepper on the side.

YIELD: 6 SERVINGS

Chicken & Brown Rice Soup with Dill

This wholesome and healing recipe is a staple in my house for cool winter evenings, but also for common colds. Brown rice replaces the more ordinary and less nutritious white rice, while the homemade chicken stock truly makes the dish. Dill is a classic chicken soup herb for good reason: It’s delicious!

2 tablespoons (28 g) butter

1 cup (160 g) finely diced yellow onion

1 cup (130 g) peeled and thinly sliced carrots, cut into half moons

1 cup (120 g) thinly sliced celery

1 tablespoon (10 g) minced garlic

8 cups (1880 ml) homemade chicken stock (
page 82
)

2 cups (280 g) cooked and shredded chicken breast (
page 32
)

2 cups (330 g) cooked brown rice (
page 54
)

2
1
/
2
teaspoons (15 g) sea salt

1
/
2
teaspoon freshly cracked pepper

1 tablespoon (4 g) chopped fresh dill

In a large-size pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the onion is just beginning to soften. Add the garlic and sauté for 1 minute, stirring constantly, until fragrant.

Add the chicken stock, shredded chicken, brown rice, sea salt, and pepper. Bring the soup to a boil, reduce the heat to maintain a rolling simmer, cover, and simmer for 20 minutes, or until the carrots and celery are just softened.

Right before serving, add the dill and simmer, uncovered, for 1 minute. Serve.

YIELD: 4 TO 6 SERVINGS

Chowder without dairy? I know, it sounds strange. But many years ago, when my mom’s gut was healing and wouldn’t tolerate dairy, this version of chowder satisfied her soul. With this soup, it is best to prepare all the vegetables before beginning to cook, or the process stutters rather than flows (to prevent the raw potatoes from browning, place in a bowl with cold water to cover, and strain right before adding to the pot).

12 ounces (336 g) bacon, roughly chopped

1 cup (160 g) finely diced sweet onion

1 cup (120 g) finely diced celery, leaves left on

1 cup (105 g) cleaned and thinly sliced leeks

2 tablespoons (20 g) minced garlic

8 cups (1880 ml) homemade chicken stock (
page 82
)

5 cups (750 g) fresh corn, cut from the cob, divided (about 5 large ears)

5 cups (550 g) peeled and medium diced Yukon gold potatoes, divided

1 bay leaf

3 teaspoons (18 g) sea salt, divided

1 teaspoon freshly ground pepper

1
/
4
teaspoon cayenne pepper

1
/
4
cup (16 g) chopped fresh flat-leaf parsley

1
/
4
cup 25 g) diagonally sliced scallion, for garnish

In a large-size soup pot over medium heat, add the bacon pieces and cook until crisp, approximately 15 minutes, stirring occasionally. Transfer the bacon pieces with a slotted spoon to drain on paper towels. Set aside. Pour the bacon fat into a glass measuring cup with a pour spout.

Add 2 tablespoons (30 ml) bacon fat back to the soup pot over medium heat. Add the onion, celery, and leeks. Sauté over medium heat, stirring occasionally, for 5 minutes, until the onions are translucent. Add the garlic and sauté, stirring constantly, for 1 minute, until fragrant.

Add 1 cup (235 ml) of the chicken stock and, using a wooden spoon or spatula, scrape the brown bits from the bottom of the pan. Add the remaining 7 cups (1645 ml) stock, 3 cups (450 g) of the corn, 3 cups (330 g) of the potatoes, the bay leaf, 2
1
/
2
teaspoons (15 g) of the sea salt, and the ground pepper. Cover and bring to a boil over high heat. Lower the heat to medium and maintain a rolling simmer for 20 minutes, until the vegetables are tender.

Remove from the heat and allow the soup to cool for 5 minutes. Discard the bay leaf. Add 4 tablespoons (60 ml) bacon fat to the pot. Using an immersion blender, purée the mixture in the pot until creamy and smooth. If using a regular blender, blend in batches, and then return to the pot.

Add the remaining 2 cups (300 g) corn and remaining 2 cups (220 g) potatoes, along with the cayenne and parsley. Over high heat, return the soup to a boil. Lower the heat to medium and maintain a rolling simmer, uncovered, for 12 minutes, until the vegetables are cooked to al dente. Add the remaining
1
/
2
teaspoon sea salt. Stir to combine.

Serve warm, garnished with the sliced scallions and reserved crispy bacon.

YIELD: 6 TO 8 SERVINGS

RECIPE NOTE

Leeks grow in sandy soil, which gets trapped in the leek and requires careful washing. After slicing the leek, place the slices in a bowl of cold water. Stir gently to release the sand. Once the sand settles, lift out the floating slices and place in a colander to drain before using.

Hearty Beef Soup with Brussels Sprouts