A Healthy November Recipe featuring freshly harvested vegetables and herbs from your garden. This is also known as "Frog's Egg Soup" in India. Thai Basil seed has a unique licorice like flavor. The seeds have the same taste and healing properties as the green Thai Basil leaves. The seeds can have a gelatinous sack that surrounds the seed, resembling Frog Eggs.
Directions:
Pick 6 Thai Basil stems, stripping flower seed heads from stems. Save flower head seeds and stems.
Pick 8 medium to small kale leaves, 4 large parsley sprigs, 1 Kohlrabi,Swiss Chard, or other greens as available. Chop all to make about 2 cups chopped greens. Pick 4-5 dandelion flowers if available.
Chop 1-2 medium onion with green tops if available; 3-4 small carrots, mince 3 small garlic.
Add one quart of organic chicken stock, and two cups of water to stock pot. Begin to simmer stock.
Add Thai Basil seeds and stems; chopped greens, carrots, onion, garlic, 1 teaspoon salt to stock, continue to simmer. Optional: Add whole dandelion flowers and one medium whole dried cayenne pepper. Simmer until vegetables are tender. Turn off heat and carefully remove whole cayenne pepper and basil stems.
Bring soup back to a medium simmer; drop heaping tablespoons of sourdough into soup. Let dumplings cook 3/4 way through, until edges look done and some dough is still uncooked in the middle. Turn dumplings very gently by stirring with wooden spoon. Cook dumplings another 3-4 minutes, ladle soup and dumplings into serving bowls. Enjoy!
Are you left with an abundance of Basil that has gone to seed? Use it to make this healthy soup with sourdough dumplings. Both go easily together on crisp fall day to make a satisfying and nutritious meal.
Bread baking days are the perfect time to add dumplings to soup; you already have the dough at hand.
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| Thai Basil Seed Soup with Sourdough Dumplings |
Pick 6 Thai Basil stems, stripping flower seed heads from stems. Save flower head seeds and stems.
Pick 8 medium to small kale leaves, 4 large parsley sprigs, 1 Kohlrabi,Swiss Chard, or other greens as available. Chop all to make about 2 cups chopped greens. Pick 4-5 dandelion flowers if available.
Chop 1-2 medium onion with green tops if available; 3-4 small carrots, mince 3 small garlic.
Add one quart of organic chicken stock, and two cups of water to stock pot. Begin to simmer stock.
Add Thai Basil seeds and stems; chopped greens, carrots, onion, garlic, 1 teaspoon salt to stock, continue to simmer. Optional: Add whole dandelion flowers and one medium whole dried cayenne pepper. Simmer until vegetables are tender. Turn off heat and carefully remove whole cayenne pepper and basil stems.
Bring soup back to a medium simmer; drop heaping tablespoons of sourdough into soup. Let dumplings cook 3/4 way through, until edges look done and some dough is still uncooked in the middle. Turn dumplings very gently by stirring with wooden spoon. Cook dumplings another 3-4 minutes, ladle soup and dumplings into serving bowls. Enjoy!
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| Thai Basil Seeds and Stems |
Ingredient List:
One quart organic chicken stock.
6 Thai Basil stems with seed heads attached.
8 medium to small Kale leaves
4 large parsley sprigs
1 Kohlrabi with leaves and stems, Swiss Chard or other greens as available to make 2 cups chopped greens.
1-2 medium onions with green tops if available
3-4 small carrots
3 small garlic cloves
1 teaspoon sea salt, pepper to taste
Optional:
1 medium dried whole cayenne pepper
4 whole dandelion flowers if available
Sourdough starter for dumplings
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