Soups On! 3-12-11

On Sat, 12 Mar 2011 20:21:13 -0800 (PST), JeanineAlyse
wrote:


I really do like red chard in soupy things. It has more flavor than
cabbage... and it's prettier too. You can use it in place of spinach
too. :)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 12/03/2011 11:00 PM, sf wrote:


Looks good. I chard edible that way. I like soup but can't say the same
about chard.

I have been on a peas soup kick lately. I have been getting smoked pork
hocks from the butcher. I toss some chopped onion, celery and carrot
into the pan with some oil and give it a few minutes, then add a little
chopped garlic and give it a another minute or two, then toss in the ham
hock, some bay leaf and split peas and water. Let it simmer for a few
hours. Wow it's good.
 
On 12/03/2011 11:00 PM, sf wrote:


Looks good. I chard edible that way. I like soup but can't say the same
about chard.

I have been on a peas soup kick lately. I have been getting smoked pork
hocks from the butcher. I toss some chopped onion, celery and carrot
into the pan with some oil and give it a few minutes, then add a little
chopped garlic and give it a another minute or two, then toss in the ham
hock, some bay leaf and split peas and water. Let it simmer for a few
hours. Wow it's good.
 
On Sun, 13 Mar 2011 10:16:43 -0700 (PDT), JeanineAlyse
wrote:


I bet you'll like it. Don't over cook, throw it in last. You can
often find other colors or all the colors together in one bunch,
called "Rainbow". It's very pretty. This is the time of year to find
immature chard (aka: baby). Remember, you eat with your eyes too. :)


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 13 Mar 2011 13:46:16 -0400, Dave Smith
wrote:


I disliked chard from childhood. I loved beet greens, so grandpa
thought I'd like red chard. Well, it didn't taste like beet greens
and it was mature chard, so it was a little bitter too. Then I
discovered baby and immature chard. That's a different ballgame
entirely! I bet you'll love it, but try not to overcook. It cooks as
fast as young spinach.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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