Ahhhh, the French. So much culture, so much history, & so little taste.
Fermented in the crock, aaahhh, like the California wines….thats my food damn you. Orson Wells
This is my 2nd French derived dish & I have to say it may be my last. Followed directions & followed my heart (adding in my own ingredients or what-have-you), but alas these dishes come out crap. Although, on the dishes’s (sp) side is that they were both VEGGIE.
Leafy Green Soup
Thought I would give it my all & do everything like it was before/after WW2 & make everything from scratch. Those folks must have been very disappointed or had zero taste buds or super hungry in France…
Vegtable Stock (from freaking scrtatch!):
8 carrots | diced
6 celerty stalks | diced
3 whole onions | diced
3 garlic cloves | diced
6 sprigs parsley (got these out of my own garden)
3 bay leaves
pepper | 3/4 tblsp
thyme | 1 tblsp
12 cup water
put in crock for 8 hrs
after 8 hrs drain into container(s) for use later
Note: I have to say – I realized how much crap it takes to make 6-8 cups of veggie broth
butter | 1 tblsp
olive oil | 1 tblsp
small leaks | 6 of them bastards (clean – cut long ways & soak in bowl til the dirt comes out) then dice up
4 cloves garlic | minced, ooohhh fancy
tarragon | 1 tsp
pepper | 1 tblsp
veggie broth | 6 cups, we already made it!
potatoes | 3 small
swiss chard | 1 bunch
arugula (or sorrel or parsley) | 1 cup (I used arugula, so sophisticated)
In lg skillet do butter, cook leaks until soft – then add garlic, tarragon, & pepper – cook for a bit.
Add the veggie stock til boiling then transfer to crock.
Set for 8hrs!
add potatoes @ hr 2 or 3 if you can so they stay nice
At the 8th hour – the final countdown…tear up swiss chard & add – also add cleaned arugula (or whatever you had) – put crock on HIGH & let sit for 30 mins.
– This is where it gets tricky & I changed recipe! So, you’re supposed to blend all this in blender to puree – but, I don’t like my soup to be a smoothie, so I only did 1/2 of the batch. You can do what you want, that is just my deal. Just like mine to be somewhat of an actual soup & not a geriatric ward straw meal.
baguette – omg, Essential Baking from Seattle area – amazing (btw, this was the best part)
cheese (I put on some Pecorino Romano – I know not French) & also some Frenchie goat fromage for app. w/ crackers
Hmmm, I do appreciate the wholesomeness & veggies, but damn if this wasn’t bland (also, I try not to add salt if I can help it). SOOO glad I didn’t puree the whole thing or it would have been mush. Kid (Vann) he kinda liked it & suffered my crock whim.
Going to give it a thumbs down & cook meat from now on.
To anyone that has read this to this point – one of my main goals is to just crock out & see what happens – good or bad. It is the highs & lows that make this actually fun & exploring food like I’ve never explored it before (sexual innuendo here).