Every year on Thanksgiving and after all the guests have departed I go into my yearly ritual of making a turkey stock. Smash the bones so that it fits into a stock pot, add onion, celery, carrot, bay leaf, salt, and pepper, bring to boil and simmer for two hours. Makes a great gelatinous broth that I use to make a variety of soups.
This soup is quick and easy to make. The potatoes and kale make it a hearty soup despite the lightness of the broth.
You'll notice that I am not including specific quantities of ingredients because it can be made for a single person or for a family. The quantity of ingredients used should be proportional to the volume of broth.
Bring broth to room temperature. In a separate stock pot, toast the cumin and chili peppers until fragrant. Add oil and onion and saute for five minutes. Add the celery, carrot, and fennel bulb and saute for five more minutes. Add kale and several tablespoons of the broth and cook for five minutes with the lid on. Add the broth, salt, pepper, and potatoes and bring to a boil. Cover and reduce heat to simmer the soup for ten minutes. Add bok choy and adjust seasoning if needed. Cook and simmer for five more minutes.
Serve immediately in large bowls.
Recently, I completed a different post on balance. In The Agile Data Organization - Balancing Responsibilities in Data Science Programs, I discuss the need to develop a balance of skills and responsibilities between data scientists, business managers, and IT personnel in developing data science programs.
This soup is quick and easy to make. The potatoes and kale make it a hearty soup despite the lightness of the broth.
You'll notice that I am not including specific quantities of ingredients because it can be made for a single person or for a family. The quantity of ingredients used should be proportional to the volume of broth.
Ingredients
- Cumin
- Thai chili pepper (or any hot peppers will do)
- Olive or vegetable oil
- Chopped Onion
- Chopped celery and carrot, and fennel bulb
- Chopped Kale
- Turkey broth (can substitute chicken broth)
- Salt and pepper
- Baby potatoes cut in half
- Chopped bok choy
Directions
Bring broth to room temperature. In a separate stock pot, toast the cumin and chili peppers until fragrant. Add oil and onion and saute for five minutes. Add the celery, carrot, and fennel bulb and saute for five more minutes. Add kale and several tablespoons of the broth and cook for five minutes with the lid on. Add the broth, salt, pepper, and potatoes and bring to a boil. Cover and reduce heat to simmer the soup for ten minutes. Add bok choy and adjust seasoning if needed. Cook and simmer for five more minutes.
Serve immediately in large bowls.
For Technologists
Good soups require balance of flavor and texture. Ingredients need to be added in stages so that they cook properly. A variety of spices and ingredients are needed to provide richness and depth.Recently, I completed a different post on balance. In The Agile Data Organization - Balancing Responsibilities in Data Science Programs, I discuss the need to develop a balance of skills and responsibilities between data scientists, business managers, and IT personnel in developing data science programs.
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