Detox Time

As I sit poised on a ledge between two gut-busting holidays, I offer a healthy, hearty supper that will leave you feeling warm and cozy. As I mentioned, the descent into madness has begun. Grad school is on the offensive. I heard a dapper-looking undergrad say on the phone this morning in a debonair voice, “Now is the time when people operate under the illusion that it is a race to the finish.” And I’m thinking, who’s under any illusions? This is a test of endurance, people.

Sorry about all that. I finished reading Daniel Deronda, a novel by George Eliot, a few moments ago. It leaves your brain swirling and makes you want to use far-off Victorian terms like “fuller self,” and “beseeching,” and “repugnant.” (Which this recipe is not!) Reading Victorian fiction might also lead to rambling. Just an idea…Back to matters of interest to you:


Recovery Vegetable Soup
Serves 4

1 leek, cleaned and sliced in ½ cm pieces
1 garlic clove, minced
Herb Bundle: 4-5 sprigs of fresh thyme, 1 sprig rosemary, 1 bay leaf, 3 sprigs parsley (wrapped with string for removal)
1 cup of pearl onions, thawed and sliced in half (mine were roasted in the skins, peeled, and sliced in half–leftover from something else. Frozen would be fine)
2 medium carrots, sliced in ¾ inch rounds (try to get them the same size)
½ cup frozen edamame or soybeans (peeled)
4 cups of chicken or vegetable broth, plus ½ cup water
2 Tablespoons chopped parsley, more for garnish
Salt & Freshly Ground Pepper
Olive Oil for finish

1. Slice leeks lengthwise, rinse, then chop. Saute leeks until sweaty–3-4 minutes. Add garlic, cook 1 more minute. Add onions and carrots, cook until onions begin to sweat and carrots are slightly tender — about 5 minutes. Be very careful not to overcook at this stage. Add beans and cook for 2 more minutes.

2. Add broth, water, and Herb bundle. Cook for 15-20 minutes with a tilted lid, checking frequently for doneness. Don’t overcook those carrots or you’ll regret it.

3. Remove herbs. Add chopped parsley. Serve with extra (tons extra, if you’re me) parsley, and season per bowl with salt, pepper, and olive oil.

I think adding some egg noodles or wild rice would be delightful, if you are absolutely craving starch. Bon appetit !

4 comments

  1. What a great idea! I’ve been recoving with tortilla soup, and this recipe is my next new favorite. Also loved the comments about Victorian lit. Feel the same way. I could go on and on :).

    1. Thanks, Cassy! I deleted several excerpts from the book–not sure others would gush in the same way. I hope you enjoy the soup!

  2. So Michael asks me, “Did Randi make what is in the picture?” I said, “of course.” So then he asks, “Is it possible for you to make that and it look as good?”

    I am not quite sure how to take that, but I will make it. What do you think about adding some chicken pieces or some other lighter meat?

    1. Haha, hi Mama. I love how Michael is permanently skeptical. Definitely–chicken or even turkey or even sausage would be tasty, but not as light. Also, add some jalapeño with the garlic and he will probably like it better.

      And where does he think I get pictures of all this food if I don’t make it? Lol.

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