Improve the nutrition of your soup stock
Turn your Cinderella leftovers into a healing soup stock fit for a princess. Here are a few magical ways to take the basic recipe for garbage soup and boost the healing power of your bone broths to cure what ails you.
- Add cloves – Toss a few of these into the soup pot along with some black peppercorns and the result is a spicy, flavorful broth with extra kick. Cloves are antibacterial, anti-inflammatory and great for the immune system. Cloves are a must in cold and flu season.
- Sprinkle in seaweed – Your thyroid will thank you for the iodine kick they provide. A few strips of dried dulse or kelp to the bones at the start, before it comes to a boil, is all you need.
- Vinegar is vital – It leaches out all the healthy minerals from the bones. Use about two tablespoons per gallon of broth. Any good vinegar will do so – apple cider, balsamic or even red wine vinegar. Stay away from plain white vinegar, though, because it apparently results in a bitter broth. Lemon and wine, both also acidic, could likely do the job, too.
- Go heavy on the garlic and onions – These veggies are especially important to ward off the cold/flu, because garlic and onion are legendary immune system boosters. Use at least two large white onions and a whole bulb of garlic. Just score the sides of the bulb, smash it a bit and chuck it in.
- Roast the bones – Before making your stock, roast the bones and veggies too in a hot oven for 30 minutes. It heightens the brown color and boosts the flavor, if you have the time.
There you have it. Wave your wand, throw these tidbits into the cauldron, and simmer up some good health. As a tasty snack, eat your stock cold out of the fridge while it’s like a jelly.
Make a fancy soup
Use your bone broth to make a powerful soup by adding fresh veggies, legumes and other tasties.
There’s one very special soup, though, I share with you here. Remember Clementine in the Kitchen from last week’s post? It was Sharon’s dad’s favorite cookbook. Hidden among its pages lurked a recipe her mom had clipped from a magazine… a rich soup stock dressed up with shitake mushrooms and chopped spinach. How healthy is that!
But what made this soup Adela’s own was the carrot flowers. Nothing pleased Sharon’s mom more than a pretty presentation. And if the exotic mushrooms didn’t do it, these cutsie flower coins took this soup out of the ordinary. The crowning touch was a drop of good sherry added at the table. Adela’s dinner parties were always something people looked forward to.
I made Adela’s soup today to see how it holds up, so many years later. The only change was replacing dry shitakes with fresh ones. I’m happy to report: it was DELIcious!
Adela’s party soup
Shitake mushroom and spinach broth
serves 2 for lunch
- 1 cup rich, homemade beef broth of the type described above
- 1 cup water
- 2 ounces (50 grams) shitake mushrooms, brushed clean and finely sliced
- 1 cup fresh spinach, chopped and packed down
- 1 large carrot, scrubbed and left unpeeled
- Dry sherry [or lemon juice for folks who can’t drink alcohol]
- Use the sharp tip of a clean bottle opener to make five grooves lengthwise down the side of the carrot.
- Slice the carrot into thin coins to get pretty flower shapes.
- In a large saucepan add carrot flowers to the broth and bring to a boil, then reduce heat to medium.
- When carrots are tender, about 10 minutes, add the mushrooms and spinach. Cover and cook another 2 minutes.
- Divide into 2 bowls for lunch or 4 bowls for a dinner appetizer.
- Add 1 tablespoon dry sherry to each bowl at the table.
- Garbage soup – Soup basics: make soup every day from whatever you have in the fridge.