Tuesday, May 24, 2011
Sometimes when the weather is warm, we crave soup even as we know that we don't want to heat up the kitchen by cooking for too long. Despite its less than appatizing name, weed soup is a spring classic in the Shenandoah Valley where I originally come from. The recipe below is a combination of my memories of watching my grandmother and recipes from various Mennonite cookbooks. The ingredients are inexpensive and easy to obtain, so the soup can be expanded to feed as many as you wish.
1. Brown bulk sausage in dutch oven. For a family of 4, you'll want about 1/2 pound. Remove sausage from pot, and spoon off all but about 1-2 T. of fat.
2. Chop up green onion and saute in the sausage fat. Add sausage back to pot.
3. Add chicken broth (about 4 cups for every 4 people), diced potatoes (about 1 cup per 4 people) and salt and pepper.
4. Bring to boil, reduce heat and simmer until potatoes are soft.
5. Add greens of your choice, chopped. Note: You'll want 1-3 cups for every 4 people. You can use any kind of tender greens available. In my neck of the woods, swiss chard, mustard, spinach and kale are all easy to come by. Collards are the only greens I've encountered that don't always work well in this soup. Add chopped fresh parsley to taste.
6. Cook until greens are tender. This takes just a few minutes so keep an eye on your pot!
7. Serve. This soup is delicious garnished with Parmesan cheese.
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