Tuesday, November 29, 2011

Dock Soup

I'm so excited about today's posting. For one, it's been on my 'to-do' list for sometime. And second, it's super delicious. The pictures I post today were taken last month, in early October, when it was greatfully warm outside and I was able to pick this amazing herb in a short sleeve t-shirt. Now it's the end of November and snow will be on it's way. (Must...pick...more...and freeze.) This amazing perennial herb is 'yellow dock'. Some of you may even have supplements in your cabinets, but eating it is sooo much better! It promotes elimination of toxins, bacterial infections, acne, treats headaches, and constipation. Now, I'm really fortunate to have yellow dock growing all around my yard. And I'm 99.9% sure that you would too, if you never cut your grass. I guess living in the country has its benefits. It thrives well in any location, from well-drained soil to clay. For us, it grows among the wood lines and beside our garden. So... on with the recipe:


First, you will need broth. You can make your own by using an actual piece of chicken (recommended) or
by using pre-made broth, chicken or vegetable. If you are using an actual piece of meat, boil it for over 45mins. Remove the meat from the bone and using a fork, shred it and add it to your soup. Keep it on a constant low simmer while you prepare your next step. This specific day I used vegetable broth.

 
Next, in a separate deep pan, add about 1 1/2 to 2 inches of water. Place your washed yellow dock inside. You can add Swiss chard and spinach as well. Steep it, turn it, but do not over cook.  

On a gas stove, this part takes 5-7 minutes. You want the leaves to cook enough to lose their crispness, but definitely not fall apart. Remove and place on cutting board. I save a little of the greenish-yellow water and use it later that day as an astringent for my skin. You can even add it to your bath.


Chop, chop, chop it up!

Place it back into the soup that has already been simmering. At this point I add my salts, chopped parsley, and give it a quick taste. 

In a little bowl, beat two eggs, till you get some bubbly.

Turn up that heat! Get the soup to a full boil. When it's boiling consistently for over a minute, use one hand to slowly pour the eggs in while the other hand is stirring, creating your egg noodles.

This is what it should look like:)

We absolutely love this soup! It's light, tasty, healthy, & quick to make. This is one of the ways I get my kids to eat their greens. Both girls, say it's their favorite. Completely recommended - this is a must-have herb in any home garden:) Hope you enjoy!


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