Veggie Chicken Rice Soup
3 – 4 qts chicken broth (homemade or carton)
1 – rotisserie chicken, skinned & deboned, meat shredded
1 – head chard, leaves and stems roughly chopped
1 – head kale, leaves roughly chopped
3 medium carrots, skinned and finely chopped
3 ribs celery, cleaned and finely chopped
1 – med zucchini/squash, finely chopped
Handful of scapes or scallions, finely minced
1 cup rice (any variety)
10 grinds fresh pepper
Pour 3 qts chicken broth into large pot and bring to boil. Add remaining ingredients to pot, stir so items do not clump and lower heat to Low Setting, cover pot. Check and stir every 10 mins for doneness of rice. If soup becomes too thick, add more broth. Ladle into bowls and serve.
1 Qt. Strawberries, rinsed and caps removed, quartered
1 # rhubarb stalks, rinsed, roughly chopped
2 fresh oranges, zest removed from 1 orange and minced, both oranges juiced, seeds removed
3 ozs spiced rum
Fresh Mint (optional) – 2 Tablespoons
Add all ingredients to medium stock pot and bring to boil, lower heat, stir and mash to break up berries and rhubarb stalks. Cook on low heat to evaporate liquids. Taste and adjust sweetest (if desired). Once to desired consistency, remove from heat and cool. Eat as is or top angel food cake (pictured), pound cake, ice cream, seafood tacos.
The taste you are looking for is a Tart/Sweet vs Sweet/Tart.