Recipes for this week’s Green City Market cooking demonstration

Bread Soup with Chicken and Herbs

Makes about four to five quarts, so use a heavy dutch oven with lid of at least 6 quart capacity

  • 2 Tablespoons lard
  • 1 whole chicken, cut up by joints
  • 2 medium yellow onions, sliced
  • 3-4 carrots, sliced
  • 2 quarts water, or enough to cover chickens
  • A few sprigs fresh thyme
  • A few bay leaves
  • About a quarter baguette (stale is ideal), more or less depending how thick you like your soup
  • Salt and fresh ground pepper, to taste
  • Fresh herbs or green onion, for garnishing

Melt lard over medium-high until hot but not smoking. Season chicken on all sides with salt and pepper and brown on all sides. Remove chicken and reserve. Add the onions and sauté until lightly caramelized. Return the chicken to the pot with the onions, add the carrots, and 2-3 quarts water, enough to cover by an inch or so. Add the thyme and bay and cover the pot, bring to a boil and reduce to a simmer. Cook until chicken is cooked through and tender but not falling off the bones. Remove the bay leaves and thyme sprigs. Tear the baguette into pieces of uneven size and add to the pot, stirring to incorporate the bread and break it up. Keep adding bread and cooking until the soup is the consistency you like, but give each addition of bread a minute or so to incorporate before adding more. Add salt and cracked pepper to taste – a good guideline for salt is 1 teaspoon per quart for a light seasoning and 2 teaspoons per quart if you like it very savory. Serve at once with lots of green onion or whatever fresh herbs you like for garnish.

Corn Pone

  • 2 cups stone-ground cornmeal
  • 1 teaspoon salt
  • ¼ cup lard, divided into small bits
  • 2 cups boiling water or stock
  • Additional lard, for frying

 

Put the cornmeal, salt, and lard in a mixing bowl. Slowly add enough boiling water, stirring constantly, until the mixture is smooth. Shape into ovals about the size of a pullet egg and drop into hot lard, frying on all sides until set.

Turnip Greens with Potlikker

  • Greens from 3-4 bunches turnip greens, stemmed and washed well but not dried
  • 3-4 chunks pork side meat, bacon, or smoked ham
  • 2 Tablespoons cider vinegar
  • 1 cup water or stock

 

In a large stock pot, place the greens, still dripping wet from washing, into the pot with the other ingredients and slowly wilt over low heat, turning the greens over and punching down regularly. Once thoroughly wilted, simmer in the cooking liquid until the greens are tender. Depending on whether or what kind of seasoning meat you used, you may want to season to taste with salt. Serve hot with fresh corn pone.