A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

It’s Easy Being Green—If You’re a Soup!

Hearty Soups with, Bronwyn Dunne Love Soup book-sm

Bronwyn demonstrating how to make this soup at a recent cooking class

On February 5, I had the pleasure of talking about my food family, as well as demonstrating how to make a winter soup at the South Burlington Community Library. 

Louise Murphy, director of the library didn’t have to twist my arm to be part of the food awareness series, The Food Revolution: Community Working Together to Make a Difference, since I’m already invested in my local food community. I was honored to be in the company of food authors, Tovar Cerulli and Ben Hewitt; Diane Imrie, director of Food Services at Fletcher Allen Hospital; school food advocate, Carol McQullen; local CSA/bread makers, Bread and Butter Farm; and Wild Crafters, Nova Kim and Les Hook.
 
My recipe for the winter soup, from Anna Thomas’s great soup book, Love Soup, was well received, but why not? It’s full of kale and Swiss chard, cilantro and green onions, so good for the winter blues. Try it and you will see why it’s easy to be green! 
 
Grey Line

GREEN SOUP
From Love Soup by Anna Thomas 

1 bunch chard or spinach
1 bunch kale
4-5 green onions, sliced white & green parts
½ cup loosely packed cilantro
1 tsp. sea salt, plus more to taste
1 medium Yukon Gold potato
1 medium yellow onion
1 ½ Tbsp. olive oil
Marsala or dry sherry (optional)
1-2 cloves garlic, finely chopped
2 ½-3 cups any basic vegetable broth, canned or home made
Freshly ground black pepper
Cayenne to taste
1 Tbs. fresh lemon juice 

Garnish: fruity olive oil
Optional garnish: crumbled fresh white cheese and/or croutons—best made with pumpernickel or rye bread

Wash the greens thoroughly, trim off their stems, and slice the leaves. Combine the chard or spinach, kale, green onions and cilantro in a large soup pot with 3 cups water and a teaspoon of salt. Peel the potato, or just scrub it well if you prefer, cut it into the small pieces, and add it to the pot. Bring the water to a boil, turn down the flame to low, cover the pot, and let the soup simmer for about half an hour.

Meanwhile, chop the onion, heat a tablespoon of olive oil in a skillet, and cook the onion with a small sprinkle of salt over a medium flame until it is golden brown and soft. This will take up to half an hour. Don’t hurry; give it a stir once in a while, and let the slow cooking develop the onion’s sweetness. If you like you can deglaze the pan at the end with a bit of Marsala or sherry.

Add the caramelized onion to the soup. Put the remaining ½ tablespoon oil in the pan and stir the chopped garlic in it for a just a couple of minutes, until it sizzles and smells great. And the garlic to the pot and simmer the soup for 10 minutes more. 

Add enough broth to make the soup a soup. It should pour easily from a ladle –and puree it in the blender, in batches or use an immersion blender. Don’t over process because potatoes can turn gummy. Correct seasoning using your taste buds, adding more lemon juice or a pinch more salt. 

After you have poured the finished soup into bowls, add a drizzle of olive oil; then the cheese and croutons, if you wish.

Grey Line

A Bientot,

Posted: 2-25-2013

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On February 5, I had the pleasure of talking about my food family, as well as demonstrating how to make a winter soup at the South Burlington Community Library. 

Louise Murphy, director of the library didn't have to twist my arm to be part of the food awareness series, The Food Revolution: Community Working Together to Make a Difference, since I'm already invested in my local food community. I was honored to be in the company of food authors, Tovar Cerulli and Ben Hewitt; Diane Imrie, director of Food Services at Fletcher Allen Hospital; school food advocate, Carol McQullen; local CSA/bread makers, Bread and Butter Farm; and Wild Crafters, Nova Kim and Les Hook.
 
My recipe for the winter soup, from Anna Thomas's great soup book, Love Soup, was well received, but why not? It's full of kale and Swiss chard, cilantro and green onions, so good for the winter blues. Try it and you will see why it's easy to be green! 
 
Grey Line

GREEN SOUP
From Love Soup by Anna Thomas 

1 bunch chard or spinach
1 bunch kale
4-5 green onions, sliced white & green parts
½ cup loosely packed cilantro
1 tsp. sea salt, plus more to taste
1 medium Yukon Gold potato
1 medium yellow onion
1 ½ Tbsp. olive oil
Marsala or dry sherry (optional)
1-2 cloves garlic, finely chopped
2 ½-3 cups any basic vegetable broth, canned or home made
Freshly ground black pepper
Cayenne to taste
1 Tbs. fresh lemon juice 

Garnish: fruity olive oil
Optional garnish: crumbled fresh white cheese and/or croutons—best made with pumpernickel or rye bread

Wash the greens thoroughly, trim off their stems, and slice the leaves. Combine the chard or spinach, kale, green onions and cilantro in a large soup pot with 3 cups water and a teaspoon of salt. Peel the potato, or just scrub it well if you prefer, cut it into the small pieces, and add it to the pot. Bring the water to a boil, turn down the flame to low, cover the pot, and let the soup simmer for about half an hour.

Meanwhile, chop the onion, heat a tablespoon of olive oil in a skillet, and cook the onion with a small sprinkle of salt over a medium flame until it is golden brown and soft. This will take up to half an hour. Don’t hurry; give it a stir once in a while, and let the slow cooking develop the onion’s sweetness. If you like you can deglaze the pan at the end with a bit of Marsala or sherry.

Add the caramelized onion to the soup. Put the remaining ½ tablespoon oil in the pan and stir the chopped garlic in it for a just a couple of minutes, until it sizzles and smells great. And the garlic to the pot and simmer the soup for 10 minutes more. 

Add enough broth to make the soup a soup. It should pour easily from a ladle –and puree it in the blender, in batches or use an immersion blender. Don’t over process because potatoes can turn gummy. Correct seasoning using your taste buds, adding more lemon juice or a pinch more salt. 

After you have poured the finished soup into bowls, add a drizzle of olive oil; then the cheese and croutons, if you wish.

Grey Line

A Bientot,

" ["post_title"]=> string(41) "It's Easy Being Green—If You're a Soup!" ["post_excerpt"]=> string(259) "My recipe for the winter soup, from Anna Thomas's great soup book, Love Soup, is always well received, but why not? It's full of kale and Swiss chard, cilantro and green onions, so good for the winter blues. Try it and you will see why it's easy to be green! " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(36) "its-easy-being-green-if-youre-a-soup" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2013-07-27 03:20:18" ["post_modified_gmt"]=> string(19) "2013-07-27 03:20:18" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=2108" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#239 (24) { ["ID"]=> int(2108) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2013-02-25 20:59:25" ["post_date_gmt"]=> string(19) "2013-02-25 20:59:25" ["post_content"]=> string(5224) "[caption id="attachment_2117" align="alignleft" width="194"]Hearty Soups with, Bronwyn Dunne Love Soup book-sm Bronwyn demonstrating how to make this soup at a recent cooking class[/caption]

On February 5, I had the pleasure of talking about my food family, as well as demonstrating how to make a winter soup at the South Burlington Community Library. 

Louise Murphy, director of the library didn't have to twist my arm to be part of the food awareness series, The Food Revolution: Community Working Together to Make a Difference, since I'm already invested in my local food community. I was honored to be in the company of food authors, Tovar Cerulli and Ben Hewitt; Diane Imrie, director of Food Services at Fletcher Allen Hospital; school food advocate, Carol McQullen; local CSA/bread makers, Bread and Butter Farm; and Wild Crafters, Nova Kim and Les Hook.
 
My recipe for the winter soup, from Anna Thomas's great soup book, Love Soup, was well received, but why not? It's full of kale and Swiss chard, cilantro and green onions, so good for the winter blues. Try it and you will see why it's easy to be green! 
 
Grey Line

GREEN SOUP
From Love Soup by Anna Thomas 

1 bunch chard or spinach
1 bunch kale
4-5 green onions, sliced white & green parts
½ cup loosely packed cilantro
1 tsp. sea salt, plus more to taste
1 medium Yukon Gold potato
1 medium yellow onion
1 ½ Tbsp. olive oil
Marsala or dry sherry (optional)
1-2 cloves garlic, finely chopped
2 ½-3 cups any basic vegetable broth, canned or home made
Freshly ground black pepper
Cayenne to taste
1 Tbs. fresh lemon juice 

Garnish: fruity olive oil
Optional garnish: crumbled fresh white cheese and/or croutons—best made with pumpernickel or rye bread

Wash the greens thoroughly, trim off their stems, and slice the leaves. Combine the chard or spinach, kale, green onions and cilantro in a large soup pot with 3 cups water and a teaspoon of salt. Peel the potato, or just scrub it well if you prefer, cut it into the small pieces, and add it to the pot. Bring the water to a boil, turn down the flame to low, cover the pot, and let the soup simmer for about half an hour.

Meanwhile, chop the onion, heat a tablespoon of olive oil in a skillet, and cook the onion with a small sprinkle of salt over a medium flame until it is golden brown and soft. This will take up to half an hour. Don’t hurry; give it a stir once in a while, and let the slow cooking develop the onion’s sweetness. If you like you can deglaze the pan at the end with a bit of Marsala or sherry.

Add the caramelized onion to the soup. Put the remaining ½ tablespoon oil in the pan and stir the chopped garlic in it for a just a couple of minutes, until it sizzles and smells great. And the garlic to the pot and simmer the soup for 10 minutes more. 

Add enough broth to make the soup a soup. It should pour easily from a ladle –and puree it in the blender, in batches or use an immersion blender. Don’t over process because potatoes can turn gummy. Correct seasoning using your taste buds, adding more lemon juice or a pinch more salt. 

After you have poured the finished soup into bowls, add a drizzle of olive oil; then the cheese and croutons, if you wish.

Grey Line

A Bientot,

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On February 5, I had the pleasure of talking about my food family, as well as demonstrating how to make a winter soup at the South Burlington Community Library. 

Louise Murphy, director of the library didn't have to twist my arm to be part of the food awareness series, The Food Revolution: Community Working Together to Make a Difference, since I'm already invested in my local food community. I was honored to be in the company of food authors, Tovar Cerulli and Ben Hewitt; Diane Imrie, director of Food Services at Fletcher Allen Hospital; school food advocate, Carol McQullen; local CSA/bread makers, Bread and Butter Farm; and Wild Crafters, Nova Kim and Les Hook.
 
My recipe for the winter soup, from Anna Thomas's great soup book, Love Soup, was well received, but why not? It's full of kale and Swiss chard, cilantro and green onions, so good for the winter blues. Try it and you will see why it's easy to be green! 
 
Grey Line

GREEN SOUP
From Love Soup by Anna Thomas 

1 bunch chard or spinach
1 bunch kale
4-5 green onions, sliced white & green parts
½ cup loosely packed cilantro
1 tsp. sea salt, plus more to taste
1 medium Yukon Gold potato
1 medium yellow onion
1 ½ Tbsp. olive oil
Marsala or dry sherry (optional)
1-2 cloves garlic, finely chopped
2 ½-3 cups any basic vegetable broth, canned or home made
Freshly ground black pepper
Cayenne to taste
1 Tbs. fresh lemon juice 

Garnish: fruity olive oil
Optional garnish: crumbled fresh white cheese and/or croutons—best made with pumpernickel or rye bread

Wash the greens thoroughly, trim off their stems, and slice the leaves. Combine the chard or spinach, kale, green onions and cilantro in a large soup pot with 3 cups water and a teaspoon of salt. Peel the potato, or just scrub it well if you prefer, cut it into the small pieces, and add it to the pot. Bring the water to a boil, turn down the flame to low, cover the pot, and let the soup simmer for about half an hour.

Meanwhile, chop the onion, heat a tablespoon of olive oil in a skillet, and cook the onion with a small sprinkle of salt over a medium flame until it is golden brown and soft. This will take up to half an hour. Don’t hurry; give it a stir once in a while, and let the slow cooking develop the onion’s sweetness. If you like you can deglaze the pan at the end with a bit of Marsala or sherry.

Add the caramelized onion to the soup. Put the remaining ½ tablespoon oil in the pan and stir the chopped garlic in it for a just a couple of minutes, until it sizzles and smells great. And the garlic to the pot and simmer the soup for 10 minutes more. 

Add enough broth to make the soup a soup. It should pour easily from a ladle –and puree it in the blender, in batches or use an immersion blender. Don’t over process because potatoes can turn gummy. Correct seasoning using your taste buds, adding more lemon juice or a pinch more salt. 

After you have poured the finished soup into bowls, add a drizzle of olive oil; then the cheese and croutons, if you wish.

Grey Line

A Bientot,

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4 Responses to “It’s Easy Being Green—If You’re a Soup!”

  1. This looks wonderful, Bronwyn – I’ll make some this week! I just put up several quarts of multi-bone broth, including quail, duck and lamb bones. Yum!!

    Keep those recipes coming!

    Your fan,
    Carole Bugge
    (C.E. Lawrence)

  2. Bronwyn says:

    Hi Carole, Your version would be the non-vegetarian way to make Green Soup, but, then, why not? How wonderful that you make your own broth!

  3. Janet says:

    Hi Bronwyn,

    The Green Soup is truly sublime, in both taste and healthfulness. I’ve put the recipe on my phone so that if I’m ever at a loss, at the grocery store, as to what to make, I can just get the ingredients off my phone. But I expect to make it many times with advance planning as well!

    This week I made another recipe from LOVE SOUP: the Roasted Root Vegetable Soup on page 166. It sounded strange at first, but with the barley and stock and sherry, it somehow comes together beautifully. I love it too. It’s not Cosmic, like the green soup, but it’s Pretty Darn Good. :-)

  4. You are the best, Janet! I wouldn’t have known about our beloved Green Soup if it wasn’t for your belief in Anna Thomas. Great to know that you have another favorite in her book, “Love Soup”. Why don’t I own that book. It’s time I stopped borrowing….( – :

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