This past week has pretty much sucked. Both Willow and I contracted some super virus that kept us in bed with a fever for a good 5 days. On top of that Willow has double pink eye. The poor girl. It makes me want to go all Hong Kong on public transit and wear a mask and gloves. At any rate, this hiccup has caused an unwanted delay in posting this past week, so I apologize if the cliffhanger I left you from the last post has been keeping you up at night for the past 2 weeks (and by you, I mean all my beautiful aunts who are my only devoted fans). Here’s a puffy-eyed picture of my little sicky to make up for it.
Soup is the best. Of course I don’t need to tell you this, the warm, goodness of soup is not foreign to any of us. It is such a versatile class of food, from rich to brothy and from tomato to cream. Soup is so perfect in it’s ability to deliver a satisfying meal, while also taking your dollar and cents a very long way. This is why soup makes it to my frugal food series. I mean, it’s a logical connection to combine tip #1 and tip #2, into the perfect frugal meal, am I right? So I created a little soup recipe for you to try that is simple, delicious and is a mélange of all of my frugal tips thus far.
A Lover’s Stock Quarrel:
This weekend I was making stock (as described in tip #2). We had so many vegetable scraps leftover from the week that we were able to make a double batch. Our fridge is now filled with jars of golden liquid. At any rate, Jazz watched me throw a handful of dry herbs into the pot. “You put seasoning in your stock? Since when?” I looked at him with a nasty, stank eye. “You don’t read my blog, do you?”, I said. “Nope”, he replied. I gave him a good hard look. “Well, that’s ok, I don’t read yours either.” (This is funny because Jazz writes a philosophy blog that the average joe is not interested in– which is a nice of saying, I’m not the only one who doesn’t read his blog. Ok, I’m being mean. You can read some of his philosophical musings here.) Anyway, enough of our super romantic, gushy, love talk. Here is the soup!
Creamy White Bean, Kale and Garlic Soup
1 quart homemade stock
3 cups precooked white beans (navy, great northern or cannellini beans will work great)
1 Tbsp olive or butter
3 cloves garlic, smashed
1 small onion, diced
1/2 tsp dry sage or 3 fresh sage leaves, minced
1 cup kale, chopped
1/2 cup 2% milk
Kosher salt and fresh cracked pepper to taste
1. In a large sauce pan, sauté the onion in your fat of choice until soft and translucent. Toss in the garlic and sage. Once you can really smell the aroma from the garlic coming from the pan, pour in your white beans and sauté 2-3 minutes. Add stock.
2. Bring the soup up to a boil and then turn down to a simmer for 20 minutes. Add kale and allow to cook another 5 minutes. Taste the soup to adjust seasoning (it’s always easier to season soup before you blend it.)
3. In a food processor or blender, carefully blend the soup until smooth and creamy (note: do not overfill the food processor or blender. Pureé in batches. I made this mistake making this exact soup and as I watched the liquid stream from the bottom of my food processor cup, so streamed a plethora of tears from my eyes. What, cooking mistakes don’t make you cry?)
4. Return the soup to the pan and keep on low. Add milk and adjust seasoning. Serve with homemade bread or tears of joy.