Plomeek Soup
"What is this soup called?", bbwoof asked.
"It's spinach and sausage, no special name", I shrugged.
"I hereby declare that spinach plus sausage equals plomeek", he said.
"Sounds familiar... Star Trek, right?"
"It's the soup that Nurse Christine Chapel served Spock at the beginning of Amok Time. Since Vulcans are vegetarians, we know that plomeek is a plant."
"But sausage is not vegetarian."
"Ah hah! Thus we know that plomeek tastes like sausage!"
Recipe for Plomeek Soup
Ingredients
Preheat dutch oven over medium heat.
Cut sausage into bite-sized lumps.
Brown sausage over medium heat in two batches, for about 3 minutes on each side.
While sausage is cooking, chop onions, garlic,and potatoes.
Remove sausage from pot and toss onions in hot fat.
Saute onions over medium heat for five more minutes, stirring occasionally, so they'll soften and just start to brown.
(While onions are browning, finish chopping potatoes.)
Add garlic to pot, stir, cook a minute longer or until garlic starts to be fragrant.
Toss in the chopped potatoes.
Add chicken broth and water, bring to a boil.
Turn heat down and cover pot; simmer for 15 minutes.
Stir in browned sausage, return to boil, turn heat down again and cover; simmer for 10 minutes more.
Add spinach (do not drain spinach, the juices are good), stir, and heat through -- do not overcook the spinach.
Serve with hot corn muffins on the side... mmmm, good.
ETA: Use five cups of water. Five. Not two and a half.
(I doubled and modified a base recipe on the fly when I made this soup; forgot to double the amount of water as I wrote it down.)
"It's spinach and sausage, no special name", I shrugged.
"I hereby declare that spinach plus sausage equals plomeek", he said.
"Sounds familiar... Star Trek, right?"
"It's the soup that Nurse Christine Chapel served Spock at the beginning of Amok Time. Since Vulcans are vegetarians, we know that plomeek is a plant."
"But sausage is not vegetarian."
"Ah hah! Thus we know that plomeek tastes like sausage!"
Recipe for Plomeek Soup
Ingredients
- 1 lb hot spicy sausage
- 6 onions, chopped
- 4 cloves garlic, minced
- 8 potatoes, chopped
- 2 14-oz cans chicken broth
- 5 cups water
- 1 20-oz pkg chopped spinach
Preheat dutch oven over medium heat.
Cut sausage into bite-sized lumps.
Brown sausage over medium heat in two batches, for about 3 minutes on each side.
While sausage is cooking, chop onions, garlic,and potatoes.
Remove sausage from pot and toss onions in hot fat.
Saute onions over medium heat for five more minutes, stirring occasionally, so they'll soften and just start to brown.
(While onions are browning, finish chopping potatoes.)
Add garlic to pot, stir, cook a minute longer or until garlic starts to be fragrant.
Toss in the chopped potatoes.
Add chicken broth and water, bring to a boil.
Turn heat down and cover pot; simmer for 15 minutes.
Stir in browned sausage, return to boil, turn heat down again and cover; simmer for 10 minutes more.
Add spinach (do not drain spinach, the juices are good), stir, and heat through -- do not overcook the spinach.
Serve with hot corn muffins on the side... mmmm, good.
ETA: Use five cups of water. Five. Not two and a half.
(I doubled and modified a base recipe on the fly when I made this soup; forgot to double the amount of water as I wrote it down.)