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Sudden strong rains always flood our streets quicker
than we can shut off our computers and leave the office.
Being rained-out or rained-in brings sniffles as we get
home tired, wet and hungry. But nothing that a quick and
easy soup won’t cure!
NOW that
our balding malunggay (moringa) plant has new leaves,
our household puts this nutritious vegetable in almost
every dish. And the other day I bought four packs of
spinach. With fresh ripe tomatoes, minced shallots and
garlic rubbed on the wooden salad bowl, these greens are
good enough for a salad where the dressing would be:
bagoong, calamansi, olive oil and peppercorn. But I
desired soup, to warm me up, soup to digest easily, soup
to fiber me up for the morning’s “ritual.” With the same
ingredients as the salad I was planning, the moringa,
spinach, tomatoes and shallots, plus chicken powder and
day-old bread, became a soup!
Chicken
powder is something every home should have. I don’t need
any lectures about the controversial contents (MSG,
etc., which to me are not harmful). This wonderful,
flavorful powder always saves the day for me when I need
to do instant dishes. Besides, it’s a delicious lead-in
to soups, sauces and broths. Chicken powder forever!
Basic
broth: For every cup water (and better if you use
high-alkaline water), 1 level tbsp of chicken powder.
Bring to a boil, then to a simmer. Use for cooking
noodles, as soup base, as sauce base
Soup for
Tired Folks
1 bag/½
kilo fresh spinach, washed well, drained well
1 cup
moringa leaves
2 cup
fresh milk
1 tbsp
chicken powder
Rock
salt, peppercorn to taste
(Other
ingredients to add, if you like: some croûtons, fresh
tomato seeded and diced)
In a big
pan bring milk to a boil. Add chicken powder and lower
heat to a simmer. Add in greens, cover and let steep on
low heat for five minutes. Transfer to blender and puree
to a thick paste. Taste and adjust seasonings with salt
and pepper. You can keep this frozen for the next day.
To
serve: Heat soup. Serve with diced tomatoes, diced
shallots and croutons if desired. Or for an umami taste:
sprinkle Parmesan cheese on top.
Nancy’s Notes
§
There
are many ingredients to layer on this soup to make it
umami or more tasty. Aside from Parmesan cheese, you can
add mushrooms sautéed in butter; crushed anchovy, green
peas (add to the greens before pureeing); ham or
chicken; or an egg.
§
In these
“wet” times, our loved ones who suffer from coughs and
colds can benefit from this tip I got: rub the soles
with Vicks Vaporub before sleeping and you will not
cough the whole night through!
§
To drag
down the phlegm, take a lot of green onion leaves or
chives or malunggay and add to the soup base.
§
Lately,
my husband and I have been snacking on this Japanese
snack: “Natto”—fermented beans flavored with a raw quail
egg, yellow mustard and some soy sauce. Fermented food
is considered healthy and nutritious—it is food that is
alive! It has done wonders for our body resistance and
our digestion has been smooth. Try it, go beyond the
slimy, stick...unless your stomach turns inside out
before you swallow the first bite. |