The reason I didn't update yesterday is because I didn't even make the soup until this morning. I usually make it the day before for two reasons...one soup is just generally better for sitting 24 hours or so, and the other reason is you know...just in case it doesn't turn out, then I'll have time to make something new!
I had planned to make a pumpkin soup using pumpkins that The Southerner grew, but I had a long (and productive) writing week and just didn't feel like tackling anything that time consuming. I ended up making a soup today that is an original recipe, for the most part, and is very simple, fresh, and delicious (if I do say so myself). I was inspired by a recipe in The Soup Bible, but this is quite a bit different, so I'm claiming it as original! I'm even going to share with y'all because I think it turned out pretty darn good. Plus, I went to all the trouble of typing it up for my records, so I might as well post it here:
Spinach and Bok Choy Soup – Joëlle’s original recipe 12 October 08
2 large bunches of fresh spinach, rinsed and chopped
1 large bunch of bok choy, rinsed and chopped
4 TBS butter
1 large onion, diced
1 can of coconut milk
10-11 cups of vegetable stock
2 ½ cups half & half (warmed)
Salt
Pepper
Nutmeg
Melt butter in a large skillet and add onion and bok choy (including leaves). Cook until translucent, move vegetables to food processor, leaving liquid in pan. Then add spinach to pan and cook until wilted. While the spinach is cooking, process the bok choy and onions with a little stock in the food processor, then add the vegetables to the remaining stock (in large soup pot). When the spinach is wilted, put it with its liquid in the food processor and process and then add it to the stock and other vegetables. Add the can of coconut milk. Season with salt, pepper, and nutmeg. Bring to a boil and simmer for 15 minutes. Remove from heat and add warm cream. Adjust seasoning as needed.
Makes 4.5-5 quarts
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