Comments | vegancooking: Questions about Soup

briasoleil in vegancooking

Questions about Soup

Nov 23, 2008 19:22

I want to make the Baked Potato and Greens Soup with Potato-Wedge Croutons from Veganamicon, but I don't particularly like kale. I would normally substitute with spinach, which I love, but my daughter hates it. What would you recommend instead ( Read more... )

vegetables-potatoes, soups (uncategorizable), -adapting recipes, soups-mushroom, vegetables-mushrooms, greens-kale

Comments 17

weizenwind November 24 2008, 02:54:56 UTC

Chard is right in between those two, but I'm betting at least one of you doesn't like it. I bet sorrel would be good if that's any better, though it would change the flavor of the soup quite a bit.

briasoleil November 25 2008, 02:40:36 UTC

When I went to the store tonight, the produce specialist recommended I not use chard, because he said that it doesn't hold up well in soup. I would love to try sorrel, which I'd never heard of, in a salad or sautéed. It sounds delicious!

In the end, I'm going to use green leafy kale, which I tasted and didn't mind.

I love chard, btw. And I think my daughter doesn't mind it. Though, she frequently changes her mind.

weizenwind November 25 2008, 02:49:32 UTC

Sorrel is delicious, but ugly when cooked. If you don't mind that, you should try this tasty soup.

Chard is ok in soup as long as you don't cook it for long. It's not nearly as sturdy as kale, so add it late to avoid overcooking. Red chard would probably tint your broth pink, which could be good or bad depending on your audience.

There are lots of kinds of kale, by the way, so if you odn't like one it is worth trying others. My favorite is lacinto (aka "dinosaur") kale, but red or white "Russian" kale is good (and easy to cut) also. I don't often use the super-ruffly kind since I find it annoying to chop.

briasoleil November 25 2008, 02:53:43 UTC

I'm going to bug the people at the grocery store to bring in sorrel.

That's exactly what the guy said (re: chard in soup). He then proceeded to sell me on the kale.

Apparently, the dishes I've tried with kale have used black kale primarily. I'll try the others. Hopefully, I'll come to love several of the varieties.

Thank you again for your advice. It's much appreciated!

quotamour November 24 2008, 02:57:37 UTC

I love rapini... it's my favorite green by far.

briasoleil November 25 2008, 02:41:22 UTC

I've never had rapini before. I'll have to try it out sometime. Unfortunately, they didn't have any at the store tonight.

finny321 November 24 2008, 04:15:10 UTC

Arugula? Beet greens?

briasoleil November 25 2008, 02:42:27 UTC

I would love to try the soup with beet greens. They didn't have any, though. Another time.

loxian November 24 2008, 06:34:54 UTC

Spring greens?

briasoleil November 25 2008, 02:44:02 UTC

I've decided on a green leafy kale. I'm hoping that it won't be a very overpowering taste and that I'll eventually learn to like kale.

How are spring greens in soup? I've never had them heated.

letsget_nucular November 24 2008, 07:48:58 UTC

Baby bok choy?

I'd say chard, too, because I love it. But I wonder if it would matter much what green you might put in there, since they all come to about the same texture once you put them in a soup.

briasoleil November 25 2008, 02:45:56 UTC

I'm definitely going to try a variation of this soup with baby bok choy. That's a great idea.

I actually considered using leeks, because potato and leek are a wonderful combination and there is a considerable amount of green stalk available to use.