If hell can have a kitchen, then God can too. And tonight, my little four-week-old self made supper in it.
Tonight’s dish: Peasant Soup
A couple months ago, I went to visit one of my music students at her house, and her mom made this awesome stew/soup, which she said was a variation on a Mexican theme. She called it a peasant soup, and the name just stuck with me. Plus, all the ingredients are fairly cheap. Definitely a kid friendly recipe.
For about three servings, you’re going to need:
2 boneless, skinless chicken tenderloins, or 1 large chicken breast
1 small apple
1/2 cup of sliced carrots (I used frozen ones)
1 can of hominy
about 1/4 cup of chicken stock
2 cups of water
salt and pepper as you like it
-Cook the chicken however you like – saute, boil, or on one of those George Foreman grills (that’s what I did). Cut the chicken into chunks or pull it apart into pieces.
-Dice the apple into chunks, peel and all. It’s good for you.
-Add everything to the pot – chicken, apple, hominy, carrots, stock, water, and stir in some salt and pepper. Bring to a boil, then reduce your heat to medium and simmer uncovered to reduce, 15-20 minutes. This soup is thin, so make sure you leave plenty of liquid in the pot.
-To make it even more awesome, serve with warm bread.
This soup is pretty salty with the chicken stock, but the salt brings out the flavor. If you’re interested in watching how much salt you eat, look into a low sodium stock or broth option. Other things you could try:
-Add some kind of pasta (small pasta like stars or alphabet shapes would be super cute) to the recipe and cook until the pasta is done.
-Add rice to the mix for another filling grain option.
-Experiment with spices – the chicken would be good when cooked with some seasoning, and my mom said that a bay leaf in the pot could be a tasty addition too.