Family Fun in the Kitchen: Forest Troll Soup
Just the thing to enjoy up at the cabin or on a stormy night.
The name of this recipe is a bit of a misnomer because no actual trolls are harmed in its preparation. Well, at least
not by you. It's only the troll broth in the recipe that has anything to do with trolls. That is made in a canning factory
in a remote fjord in Norway where trolls, especially tender young trolls, are much more plentiful than hereabouts. If
you didn't pick up a few cans of it the last time you were in Norway, we've had success substituting chicken stock.
The rest of the recipe contains all the flavorful veggies that trolls forage from their forest homes and moonlit forays
into nearby gardens planted by accommodating humans. No need for you to forage or foray, though. These are the
very same fresh and delicious veggies that are so plentiful right now at local farmers' markets.
Recipe: Forest Troll Soup
Serves 6
You'll need, in order of appearance:
The Troll Broth:
6 cups chicken broth
⅛ t. oregano
salt and minced garlic or garlic powder to taste
The Forest Floor:
½ cup chopped fresh parsley
½ cup (2 or 3 stalks) chopped green onions
1 cup precooked chopped spinach
1 cup cauliflower florets
1 cup broccoli florets
½ cup chopped green pepper
1 8-oz. container small whole mushrooms or sliced large mushrooms
The Trolls, or various imaginary parts of them:
1 cup troll noses: mini carrots chopped into whatever your take is on what a troll nose looks like.
Pointy or bulbous is up to you.
Baby trolls: 1 8-oz. package small potato gnocchi, available on supermarket shelves
Simmer all the ingredients, except the baby trolls, until the veggies are almost tender. Add the poor unsuspecting
creatures during the last few minutes. They're precooked, so they only need to be warmed up. If you like your troll
soup as sassy as real trolls can be, stir in some of your favorite hot sauce or salsa just before serving.
Courtesy of Ingebretsen's
612 729 9333 800 279 9333
ingebretsens.com