Jessica's Jottings:

On faith, food, family and frugality

Dragon Scale Soup

on October 16, 2013

Aye, lads and lassies! I did it! I found a fresh harvest of dragon scales at our local grocery store.

Well…maybe they weren’t real dragon scales. Maybe…they were heads of savoy cabbage that had been marked down for quick sale. Maybe I just needed a quick dinner and after I made it, I took one look and said to myself, “My kids are NOT going to eat this, unless I come up with a fun spin on it.”

/blush

Because…well, that’s exactly how this recipe came about. Yesterday, was a full day and involved a LOT of out of the house time. And…because I’ve started meal plans for the last two weeks, but haven’t finished either of them, I did not have a plan for dinner last night. Cue the “EEK! Oh, Google, what can you do with these two fresh ingredients that I have in my fridge and involving the chicken broth that’s been simmering in the crockpot for, ahem, a week?”

This is what Google spat back at me. However, we didn’t have several of those ingredients (i.e. the V8, French Onion Soup, or the spinach), so I got to improv, while still basing it loosely on the Zucchini-Cabbage Soup.


Dragon scale Soup

Expeller-pressed coconut oil
1 large onion, sliced
2 large zucchini, chopped however you want to chop them (we’re pureeing this bad boy at the end of the process, so it doesn’t really matter so long as they’re able to be cooked all the way through)
2 small heads of savoy cabbage, roughly chopped3 large cloves of garlic, minced (yeah, the original only called for one. I REALLY like garlic though, so…yeah. *You* don’t have to use that much. But, with cold and flu season coming on…why not?)
1/2 of a 15 oz. can of tomato sauce (It’s what was left after yesterday night’s pizza. /shrug)
4-6 c. of chicken stock (depending on how thick you like your soups)
Salt and black pepper, to taste
Dried basil, start with 1 1/2 tsp. and add more to taste
Coconut aminos, to taste

Directions: Heat about 2-4 T. of coconut oil in a 4 – 6 Qt. stock pot. Add onion, zucchini, and cabbage and cover, stirring occasionally until they cooked through. Add the rest of the ingredients* and bring to a simmer, tasting** and adjusting occasionally. After you’ve reached the flavor composition that suits you, break out your handy dandy immersion blender and puree away. The savoy cabbage will not puree terribly well, but that’s where your “dragon scales” come from. After pureeing, dish up and enjoy! And, if your little ones are fans of Andrew Peterson‘s Wingfeather Saga***, hasten to assure them that these dragon scales did not come from sea dragons.

*Please note that you will need *more* salt if the stock is homemade – it doesn’t have those lovely additives that the manufacturers put in it, but it does have the nutrients that they remove. That counts as a win in my book. 🙂

**For Hygiene’s Sake, Batman! Use a clean spoon every time you taste.

***WHAT???? You’ve never heard of the Wingfeather Saga? Change that. Immediately.  Go here where you can support the artist directly *and* get it cheaper than from amazon, buy the bundle, and help the kickstarter. These are AMAZING books that your kids will grab hold of and love as their own. Book four will be out in the spring and…we CAN’T wait!!!

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