This is our daily post that is shared across Twitter & Telegram and published first on here with Kindness & Love XX on peace-truth.com/

AceNewsRoom in Kindness & Wisdom provides News & Views @acenewsservices

AceFoodDesk says here’s todays veggie soup recipe for you to enjoy with Kindness & Love XX A&M

The New Vintage Kitchen

Hot Soup in Summer? Of course, especially if it’s rained for two solid weeks.Dorothy’s New Vintage Kitchen: Published: Jul 12: 2023:

The weather has been brutal in Vermont. The devastating flooding in the state this week has left most of us is dismay at the massive property and land damage, destroyed buildings and roads, a landscape changed by towers of rushing waters. Anyone who has watched the nightly news of any channel has seen the aftermath of two months of rain that fell in a single day, and more rain is predicted for the rest of the week. We’re all waiting for the other shoe to drop, and counting our blessings if we are fortunate enough to live where there are no streams or rivers to jump their banks. We’ve been safe and dry, and I am thankful for that.

Too much rain, or not enough

The entire month has been crazy. We’ve had muggy, humid weather, thunder storms, a few blue skies, but lots of rain, the worst since Tropical Storm Irene. In some places the flooding was the highest in 100 years. With so many places in drought, one feels guilty complaining about the rain. But the extremes are hard on everyone, especially our farmers.

We still need a hot meal

Yes, it is hot, but with all the damp rain and woeful news, a bowl of soup provides a lot of comfort. With so many wonderful vegetables at the peak right now, a hodgepodge or a soup makes perfect sense. One thing I love about Vermonters, and people everywhere I think, is the quick action to help out in any disaster. A lot of neighbors have been making a lot of soup to comfort others who are still stranded by the storm. “You can’t get there from here,” feels all too real for many right now. 

Soup. A universal offering when someone needs a little lift, or when the drizzle outside, even in summer, chills us.

Let’s try lentil this time

We love a lentil soup. It is hearty and satisfying, and plays nicely with so many vegetables. Use what you love here and what is in season at your local farm stand or farmers market. There are dozens of ways to make a veggie lentil soup, this is just one, a really good one. 

Lots of vitamins and minerals

Kohlrabi is a nutritious little cruciferous vegetable. Strange little orbs with satellite-like stems, you can substitute turnips, broccoli, or cauliflower here. The Swiss chard is long a New England favorite; it is very cold resistant, hardy, with few pests save the four-legged mammal type. If you can’t find it, use beet greens, collard, or turnip greens.

Choose wisely

Use a firm lentil such as the French lentils, lentilles du Puy. They are tasty and hold their shape well in cooking. I would not use the yellow lentils here and they break down and get mushy quickly.

Lentil Soup with Kohlrabi and Swiss Chard

• 2 tbsp. olive oil
• 1 Vidalia onion, diced
• Stems of a bunch of Swiss chard
• 4 cloves garlic
• 1 tsp. fennel seeds, crushed
• 2 cups kohlrabi, diced
• 2 cups carrots, cut into coins
• 1 ½ cups fennel bulb, diced
• 1 cup French or other firm lentil
• 6 cups veggie stock or water
• Leaves from a bunch of chard
• Fennel fronds to garnish
• 4 scallions

Prep all your veggies. Remove the ribs from the chard and chop those up along with the stems, reserving the leaves for a later addition to the dish.

      Heat olive oil in a heavy soup pot over medium high, and add the onion. Once the onion has softened, add the chard stems, the garlic, and the fennel seeds. Sauté for a couple of minutes, then add the kohlrabi, carrots, fennel, and lentils. Stir it all up and add the stock or water, along with salt and pepper.

       Bring to a boil, cover, and reduce heat to a simmer. Let this cook for 20 minutes, then add the chard leaves. 

     Cook another 10 to 15 minutes, until everything is wilted and the chard soft.

      Serve up, garnished with the scallions and a few fennel fronds, maybe a carrot top or two. Serve with some charred bread to dunk in the exquisite broth.  

© Copyright 2023– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with  active link and direction to this original post.

Trouble clicking? Copy and paste this URL into your browser:
https://vintagekitchen.org/2023/07/12/hot-soup-in-summer-of-course-especially-if-its-rained-for-two-solid-weeks/

Editor says …Sterling Publishing & Media Service Agency is not responsible for the content of external site or from any reports, posts or links, and can also be found here on Telegram: https://t.me/acenewsdaily  and thanks for following as always appreciate every like, reblog or retweet and comment thank you