Summer’s First Vegetable Soup

Let’s Eat!

We jumped ahead of schedule, or maybe just jumped the shark, making this soup, as we had to work with a bunch of non-ordinary ingredient sources. In about a couple of more weeks, we will be able to make this with all fresh local ingredients. But sometimes you just can’t wait.

Ingredients

Chicken Stock

Crowder Peas

3 Ears of Fresh Corn

A small Onion

Butter Beans

Large can of Tomatoes

Salt and Pepper

Half of our ingredients were local, but the rest were scrounged for. We did have stock made from a locally grown chicken, which is unusual. The corn was fresh from the Festhalle, and the butter beans were from there as well, but they were hiding in the dim reaches of our freezer. The okra was really excellent and fresh, again from the Festhalle market. Here’s where we go worldwide.

Crowder peas are not yet in season, and hard to find fresh anyway, so we used dried peas from the famous Camellia brand from New Orleans. New Orleans folks consume as many Fagioli (beans) as Tuscany, and this brand controlled 95% of the market. They are that good. Cook these first.

The onion was an organic onion from California, and the big can of tomatoes was organic as well, but they were San Marzanos from Italy. I just happened to have some cans of them in my pantry.

MJ and I enjoyed this with some fresh corn muffins, made with McEwen cornmeal.The leftover soup will be frozen for the winter. The left over muffins were devoured by our chickens.

Making Stock, and Taking Stock

Duck! It’s Duck Stock!

We munched on our enormous Christmas duck for three days, and I turned the carcass into my favorite, duck stock. That made some serious Creole Onion Soup. Making stock, unlike pimping, is easy.

Ingredients

One dismembered Body, of Poultry or other Beast

One Onion, cut into quarters

Head of Garlic, halved crossways (kreuzweise)

One Carrot

One stem of Celery

Salt, Pepper, and Herbs

Water to cover

That’s it. I like to fry the Duck bits to start rendering out the fat, and to make the stock a little brown, before I add the other ingredients. I use even the onion and garlic skins, which is a crime to some people, but they add even more flavor, and make me feel even more like a skinflint. And with the Duck, there is also this–Duck fat skimmed off the top of the stock.

This is Fat

Though I am not a fat animal, I am a firm believer in animal fat, as it is usually wasted by most cooks. Duck fat is among the best, and most domestic ducks have plenty of it. It adds great flavor to any dish.

Cook the stock for as long as you want. I just put mine in a giant stockpot, and go off and do something else, and forget about it. Three hours later, the magic has happened–I have stock, which can be frozen or put in the fridge. It’s the best investment in stock you can make, with the exception of the time when I could have bought Apple stock for $1 a share. Now there is a sad story.