{"id":3306,"date":"2015-01-27T00:28:10","date_gmt":"2015-01-27T00:28:10","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3306"},"modified":"2015-01-27T00:28:10","modified_gmt":"2015-01-27T00:28:10","slug":"sauerkraut-soup-without-the-actual-sauerkraut","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3306","title":{"rendered":"Sauerkraut soup without the actual Sauerkraut"},"content":{"rendered":"

\"Sauerkraut_soup_no_Sauerkraut\"<\/a><\/p>\n

I’ve decided that soups are photogenic.<\/p>\n

But here’s the background to this soup.<\/p>\n

It wasn’t the recipe for Sauerkraut I had learned from Mimi Sheraton (and used for years), although I had worked with this new one before and been pleased by its speed, its simplicity – and its taste.\u00a0 This time, when I prepared it on Thursday<\/a>, I had to add enough water to bury two good-sized smoked pig knuckles in the Kraut.\u00a0 I ended up with nearly a quart of extra, very aromatic juices which I didn’t need on the plates.\u00a0 I poured it into a container and placed that in the refrigerator, thinking it might make a good winter soup base for a lunch in the next few days.<\/p>\n

Today that’s exactly what it did – what I did.<\/p>\n

Our lunches are really casual.\u00a0\u00a0 Most of the time (almost always) I don’t actually cook anything, and by the time either of us is hungry, there’s very little time for a fuss in any event.\u00a0 I totally improvised this meal, and I worked fast.\u00a0 The idea was to use some of the things, leftovers large and small, which I already had available, and which might not have found a purpose otherwise.<\/p>\n

I started with the Sauerkraut-without-the-Sauerkraut, and added something over a cup of good beef broth.\u00a0 I added the outside leaves of a white cabbage from Foragers, which I had boiled for three minutes or so, drained and cut as a chiffonade.\u00a0 In addition, I added some small pieces of celery, from Migliorelli Farm, cut up and briefly saut\u00e9ed; the heal of a spicy sopressata, almost minced, which had been leftover in the preparation of a frittata<\/a> a few days ago; some rich, almost syrupy tomato juices left from a can of ‘Muti’ Baby Roma tomatoes, whose fruit had been used in a fennel-tomato compote<\/a> nine days ago;\u00a0 and, once in the bowls, I garnished the soup with the parsley, now chopped, which I had washed and dried for an entr\u00e9e of whole fresh trout which had to be aborted<\/a> two days after that dinner.<\/p>\n

The soup was delicious; it was also surprisingly spicy.\u00a0 The resulting rich color was a surprise.\u00a0 I think the image above manages to describe the taste visually, if anything could.\u00a0 I wish I could give it a name, but I’m unlikely ever to recreate it.<\/p>\n

I served it with crusty, very delicious slices of what I believe was a Bien Cuit<\/a> Miche, (which would be a blend of fermented rye and whole wheat flours), purchased today at Foragers Market<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve decided that soups are photogenic. But here’s the background to this soup. It wasn’t the recipe for Sauerkraut I had learned from Mimi Sheraton (and used for years), although I had worked with this new one before and been pleased by its speed, its simplicity – and its taste.\u00a0 This time, when I prepared …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-3306","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3306"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3306\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}