Pepperpot Soup
The last time we got amaranth greens from our CSA, we did a bunch of research and found a handful of recipes we wanted to try. One of them was pepperpot soup. I found quite a range of recipes for this soup online, some completely omitted amaranth or any other greens, some contained tripe, some various cuts of beef. I finally settled on one that I thought would work for us (and then tweaked it to account for what we had on hand). Three really strong elements came through with this soup: the earthy, almost dirty (in a good way), flavor of the amaranth, the creamy sweetness of the coconut milk, and the spicy heat of the pepper (jalapeno in our case). The rest of the ingredients, in my opinion, could be interchanged depending on one's taste, the season, and availability. We added potatoes, carrots, and onion. I think this soup works well as a vegetarian dish, but also would be tasty with meat, although maybe not tripe.
No comments:
Post a Comment