B-r-r-r-r!

indiviewmedia • December 13, 2014

It’s getting chilly out there. Time for a big pot of soup.
The meats and winter produce from the Monroe Farmer’s Market are just the thing to warm those winter nights.

ZUPPA TOSCANINO

What really makes this soup special is Italian-style broth, or “ Brodo.”  A whole chicken from Apple Ridge Farm will make not only the most delicious stock you ever tasted, you’ll have a whole chicken cooked for another use when it’s done.

Menegus Farm

2 Tb Extra Virgin Olive Oil
1 Clove Garlic, peeled
1 Medium Onion, diced
8 oz Ground Pork
Red Pepper Flakes To Taste
Pinch Ground Fennel
2 Qt Brodo (below) boiling hot
1-2 c Kale, cut into small pieces
1 c Potatoes roughly cut and cooked
4 Tb Cream

Put oil and garlic into soup pot, turn heat to medium, and when garlic is browned remove it and reserve for another use. Add onions to the pot and cook slowly, without browning, until they’re translucent.

In a separate pan cook the pork, breaking it up into small pieces, till done through but not browned. Drain thoroughly and add to onions in the pot. Add seasonings and stock, bring to the simmer, add kale, and simmer about five minutes. Add the potatoes and finish with just a little cream.

BRODO

1 Whole Chicken
1 stalk Celery, cut in half crosswise
1 Carrot, peeled and cut in half lengthwise
1- 1″ slice Sweet Red Bell Pepper
1 Tomato, cut up
1 Clove Garlic, lightly crushed
1 Small Potato, peeled
2 Sprigs Parsley
1/4 tsp Salt
3 Qt Water
 
Combine all ingredients in stockpot and bring slowly to the boil. Simmer gently 2 1/2 hours. Strain broth and reserve the chicken and vegetables for another use.
 
 

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