I often get home pretty late from work and the idea of soup sounds great, but very time consuming...however loaded with pre-made chicken stock in my freezer and veggies dying to be used I just decided to go for it. This soup is super hearty and reasonably quick. I have decided to use buckwheat groats since they are a no fail type of grain, they won't get too soft for left overs like most rice, and they have a nice earthy flavor that lends itself to this type of urban peasant soup. You can use practically any type of earthy vegg. you have laying around and any type of broth IE mushroom, veggie, chicken...water?
You may be asking yourself what a Buckwheat groat is exactly, well in in short they have a texture similar to rice and are most commonly known as kasha, they are gluten-free, cheap and cook pretty quickly.
What you need:
Mushrooms (crimini, shitake, trumpet)
Broccoli Rabe (stems and leaves)
Two Turnips and a microphone...
3-4 C. Broth (chicken)
1/2 C. Buckwheat Groats
fresh mixed herbs from the garden
Step 0: Heat your stock to a boil, you will be using it later.
Step 1: Heat a pot on med with 1 T of EVOO, clean leaks and throw in pot. Once leaks are soft add 3 cloves of chopped garlic, chopped mushrooms and all herbs cook for a couple of minutes.
Step 2: Chop remaining root vegetables and stems of broccoli rabe into bite sized pieces and throw into the pot- cook for about 10 min, till their natural starches and juices begin to release and they start to get soft and cumin and S&P to taste, be generous with the seasonings.
Step 3: Rinse and add greens to the pot, wilt down- this should take 2 min.
Step 4: Add Buckwheat groats and hot broth to the pot, you want enough broth to cover the vegetables about 2" the groats will expand. Cook to a rapid simmer for about 20 min. till groats are puffy and al-dente
Step 5: Spoon into a bowl and add chopped parsley and/or fresh grated parm.