From harvest to table ~ what's cooking now?

This blog shows where all those garden goodies I grow end up. I call this little eating area next to the stove my "chef's table" because at all the best restaurants it's a privilege to be invited to dine in the kitchen where the chef reigns supreme. So here I am "reigning" and you are all invited. :-D

Sunday, September 20, 2015

1st pot of 2015 - veg soup

A week ago the breezeway was filling up with harvest and the 'fridge was filling up with market veg so it was high time to start making veg stock.

Into an 8-quart stock pot I filled 3/4 with chopped tomatoes and topped it with carrots, potatoes, yellow squash, green beans, hot & green peppers, onions, celery and herbs (mostly parsley, garlic, peppercorns).

Set on HIGH, it soon boiled and reduced quickly (about 15 - 20 minutes).  I piled in more tomatoes to fill the pot, brought it back to the boil (stirring to prevent sticking), reduced it to simmer, covered it (the lid has a steam vent) and let it go for 5 hours (stirring occasionally).

It was still very warm when I poured it all through a sieve to remove chunks and allow soft pulp to join the broth.

Then a 2nd pass (through a finer strainer) and I ended up with 4.5 quarts of rich vegetable stock for soups, etc.

It ended up a nice balanced flavor except that I had no idea that just one hot Hungarian wax (market bought) could fire up a whole pot like that.  Fortunately I know that a future pot of soup thick with veg and potato will take the burn down a couple of notches.

Today I made another pot of broth.  While that was simmering up, I used some of last week's pot and made up soup for lunch.  (It's only in the mid 60s today so a hot lunch would just the ticket.)

Oh yum!  
(P.S. The hot pepper did get toned down enough.)
(P.P.S. It was a mix of green beans, they tasted pretty good, but I could tell the difference between Contenders and the Blue Lake.)

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