From the kitchen of Reverend Christine

 

Ingredients

2 T olive oil 

1 medium onion chopped 

3-4 cloves garlic, minced 

2T soy sauce (or 3T miso paste per original recipe) 

3 quarts of water or four small boxes of vegetable broth 

1 pound new potatoes, red or white 

1 3/4 # sweet potatoes, peeled and cubed or in disks 

1/2 bunch kale, leaves only, washed and torn or cut into bite-sized pieces 

3T minced parsley 

red wine vinegar to taste 

salt and paper, to taste 

grate parmesan to pass at the table. 

INSTRUCTIONS

Heat the olive oil in a heavy soup pot. Add the onion, reduce the heat to moderate and cook until just wilted. Add the garlic and soysauce (or miso; stir until the soy sauce reduces or the miso has dissolved. 

Add the water or broth. Cover and bring liquid to just below boiling. Reduce and simmer while you prepare the sweet potatoes. 

Add sweet potates and cook for half an hour. Mash them in the broth lightly to thicken the soup. 

Add the small potatoes and cook until done, or longer as needed. 🙂 At least 45 minutes at low temperature. 

Just before serving, add the kale, the parsley and salt/pepper. Cook long enough to warm the kale but not to wilt. 

If you plan to serve the soup over several days, just add a little fresh kale with each reheating. 

Yield: 8 servings 

Submitted by Reverend Christine

3/4 c. packed light brown sugar
2/3 c. of warm water
2 tbsp.

rosewater (available at any Greek grocery. If you prefer you would use any scented water or syrup or even a little grenadine… this particular recipe ain’t rocket science)
2 c. cold water
1/2 lbs dried apricots (I prefer to cut all the fruit in half to make things more bite-sized)
1.2 lbs dates
1/2 lb. dried figs
3/4 c. raisins
3/4 c. slivered b;anched a;monds
1/4 c. pistachio nuts (I chop them coarsely)
Yogurt to serve

Quoting:
In a bowl (duhh), put sugar and warm water. Stir until sugar has dissolved. Stir in rosewater and cold water. Add apricots, dates, figs and raisins to bowl. Stir and turn them in liquid, adding more water, if necessary (I always find it is… perhaps our dried fruit is drier in Canada), to cover.

“Cover bowl and refrigerate at least 24 hours (I prefer 48…you can make it up to three or four days ahead easily. It keeps pretty well) When ready to serve, add almonds and pistachio nuts (I find they aren’t harmed by soaking with the rest) and stir to mix with the fruit. Serve with yogurt.”

Makes 6 to 8 servings. (This recipe expands as you need it and measurements are far from precise. More apricots, fewer dates, it all works. I find that it is the flavour of fig that is key.)

Glad you enjoyed it.

From “The Book of Greek Cooking” Lesley Mackley ISBN 1-55788-062-x