Soup Hacks and Four Favorite Recipes

I’ve been making soup, again. Soup takes time to make, but it’s easy. Everyone should have a few good soup recipes at the ready.

Tomato soup is one of my go-to’s. I was desperate to not go shopping the other night and I found some tomatoes we put up in 2016, and a can of coconut milk. I added grilled cheeze sammies, It was a little bit perfect dinner.

I love this recipe. Be sure to soften the onions before blending, mine had a little too much tooth. I didn’t add carrots, so I added a little sugar, and I subbed granulated garlic for fresh garlic, cuz I was being lazy, and I was just gifted some amazing dehydrated garlic from Irene’s Farm, and I was dying to use it.

My all time favorite soup at a restaurant is the pasta fagiole at Farfalla on Hillhurst. I think they use orzo and refried beans for this delicious and hearty soup. Brilliant results. Try it.

 I make a mean white beans and greens soup, and a good black bean, too. I tried the Trader Joe’s black bean soup and thought it was terrible. I added a can of strained and rinsed black beans and sautéed peppers and onions, and it helped a lot.

This mushroom barley is delicious, but takes a little more dedication in the kitchen.

Miso adds amazing flavor. Don’t forget some nutritional yeast if it’s tasting a little flat. Dried vegetable stock is also a great fortifier. I got some vegetarian broth from the Trader, too. Tasted like water. I also like to finish all my soups with a little apple cider vinegar and a pinch of sugar.

The first soup I ever made, all by myself, back in my New York City apartment in the late seventies, was this  lentil soup. It never ceases to satisfy.

I also add a little squirt of ketchup, sometimes, to sharpen flavors and to add a ruddy color. If you happen to have a can of creamed corn in your cupboard,  use that instead of pureeing the frozen corn.  That’s how it originated.

If you’re near a Farmer’s Market, Pick up some healing broth at Korean Dave’s. By itself, or jazzed up with some earthy ‘shrooms and greens, this is the best broth around.

Don’t forget to spread a little mayo on the outside of your grilled cheese before griddling,  and bon appetit!

Our 2017 Batch of Fire Cider is Ready!

Yes it is exciting and, of course we’re not supposed to call it “Fire Cider”  given the trademark issues and all.  But for those of you who cannot get enough of this magical elixir – The time has come and we have it in stock! (Scroll to the bottom for prices.)

I wanted to walk my fans through the process, since it takes six weeks to brew. I’m not kidding and It helps to talk about it.

First I fill a very large jar with all the goodies. That horseradish gets me (and my sinuses)  everytime.

That’s only half of the ingredients. I pack it most of the way full, so it’s really hard to stir. Then I pour in 4 gallons of Bragg’s Apple Cider Vinegar, wrap it in a dark cloth and stir it everyday for six weeks.

When it’s ready, I strain it three times and add one-third of the amount of local honey, bottle it and label it.

 Here’s a little FAQ sheet I made with all the benefits…and..IT’S READY PEOPLE!

Scroll to the bottom for prices and pick up info.

You can purchase it at our Make It & Take It event this Sunday…

(have you RSVP’d yet??! We’re almost full!)

Or give the Shoppe a call and we can arrange for you to pick some up.

This fall batch  of fire cider is rich with tumeric, ginger, garlic, horseradish and other plant based properties that will heal your soul (or light it on fire).

Two ounce –  a good size for your purse. $5.00

Four ounce –  good for morning shots. $10.00

Eight ounce –  for the true believers $20.00

It will be available at Make it & Take it and also available for pick up. But call first, caterers have funny hours.