“Biblical rain,” someone called it, so I planned a soup for the rainiest evening. This soup I first made here, and the original is referenced there. I revised it, and will write out the recipe for this more likely version:
Clean and tear into edible sizes the leaves of a medium bunch of kale. Peel 4 Yukon Gold potatoes (or clean them) halve lengthwise, and slice crosswise into thinnish slices. Mince one fat clove of garlic or a couple of smaller ones. Dice half a yellow onion. Cut one Molinari pepperoni stick (about 8″ long and 1 1/4″ thick) in half lengthwise, and then cross-cut into about 1/8″ slices.
Making the soup:
Cook the garlic and onions over medium or med-low heat in oil (olive, avocado, whatever – perhaps 3 Tbsp) till the onion starts to brown. Add 1/4 tsp salt and a pinch of crushed red pepper flakes, and the pepperoni slices, and cook together for a few minutes. Add 1 large (6 cup) can Swanson’s chicken broth and the cut potatoes and cook till potatoes are almost done. Add the kale and cook another 5 or so minutes, till the kale is cooked, but not wimped out (still bright green). Check the salt and serve.
I love this soup!
D thought we didn’t need anything else except the little bread that he started last night, and I finished this afternoon. It’s a no-knead loaf made 2/3 normal size, with only 2 cups flour (this time, 1 cup Central Milling all-purpose flour, 1/2 cup each King Arthur bread flour (blue) and “white whole wheat”), 1 tsp salt, and a scant 1/4 tsp yeast (technically, 2/3 x 1/4 tsp or 1/6 tsp), and about a cup of water. This is a good size of loaf for us – won’t dry out before we eat it all. Also: very cute!
Before the rain started, I suggested D bring up a wine for tonight in addition to last night, and he chose a Frey Mendocino “Natural Red” organic wine. We got this at Costco awhile back but hadn’t tried it till now. We really enjoyed it, plus it was only $6, and 12% alcohol. A great value! I hope they have more.