Guest guest Posted June 8, 2001 Report Share Posted June 8, 2001 Thanks! Great tips re: red vegies, too! (Just discovered that she acts up when she gets red bell peppers. Rats.) in San Diego The Kramer Family wrote: > Green Soup > > This is my version of Betsy Prohaska's Cream of Kale soup. > > 2 bunches Kale (organic if possible) > 2 bunches broccoli (organic if possible) > 6 medium leeks (organic if possible) > Chicken/Turkey broth, strained (about 8 cups) (hormone-free if possible) > Sea salt > > Strip the kale from the tough stems, soak to remove dirt, wash well, then simmer in a few inches of water until tender. I let it go about 30 minutes. Cool, then puree in the cuisinart or blender until smooth. Save liquid. > > Prepare broccoli. Cut off flowerettes, then peel the stems (grab the tough outer layer with a knife and pull away from the stem to peel) and slice. > Split the leeks lengthwise and soak for 1/2 hour to remove dirt. Rinse well. Chop into 1/4 inch slices. > Simmer the leeks in water or poultry broth for 1/2 hour to one hour, then add the pureed kale and broccoli stem pieces and cooking liquids. > When the stem pieces are nearly cooked, add the flowerettes and simmer until done. Big chunks are OK - they can easily be broken up at serving time. > Season with sea salt to taste. When serving, add a tablespoon of olive oil for added flavor, or other oils. > Freeze soup you won't use in a couple of days. It defrosts well. > > Yes, this soup takes hours to prepare, but it keeps well. I would avoid canned broth unless it's from the health food store, as typical broth has some kind of MSG-like junk added to it. Even the health food stores have spices added, which cause my daughter phenol-related problems. Simple works best for her. I stew chicken pieces or make mini meatballs and use the strained broth from that. > > This soup avoids the below-ground veggies that are more sugary, and red veggies, which can cause problems in some of our kids. Believe it or not, I even eat it for breakfast some days, as it's a nice warm way to start the day. For a long time my daughter wouldn't eat the broccoli out of the soup, but now she picks it out. Use salt to taste - it will cut the bitterness of the veggies, and they say if you have a taste for pure salt, it's a sign that you need it. Try to cook it in enamel coated cookware, or stainless (to avoid picking up metals) - never aluminum cookware. > > Betsy's recipe uses beet for color, and she has a version where she purees the whole soup. My daughter will eat the leek/broccoli chunks, so I don't bother. > > This recipe yields about a week's worth of soup for us. > > K. > > > Could you share your recipe for green soup? Thanks! > > Also K (in San Diego, though) > > Quote Link to comment Share on other sites More sharing options...
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