Homecooking from Duval’s Finest -
Momma Carla Maurer
My girl and I hooked up the flyest soup while we were snowed in. It’s real easy: Saute’ mirepoix (Carrot, Onion & Celery) in your soup pot w/ garlic, shallot & habañero pepper. Add a veggie bouillon Cube, diced Yukon Gold potatoes and 6 or so cups of water. Simmer over slow heat for 10-15 minutes. Add Shitake & White Mushrooms, Cannellini Beans, Collards & Kale. Simmer for 10-15 minutes more. Serve in a big ole bowl and finish w/ Lemon Juice, Sea Salt, Parsley & Raw Collards, sliced into ribbons and tossed in extra virgin olive oil. Eat it with a baguette!
Soup for One
I’ve worked for many a Chinese family (true story), and if its one thing I’ve picked up from their culture, its that cuisine can be medicinal, and that’s a beautful thang!
- Veggie Stock, Onion, Garlic, Lemon Juice
- Celery, Carrot, Button Mushroom
- Baby Bok Choy (You must yell these words)
- Crispy Tofu
- Sri Racha Spicy Sauce
- Vegetable GYOZA!
- Dumpling Sauce: Soy, Lemon, Jalapeno, Scallion, Sesame Oil
*Special Shout to Paten Locke for the titular inspiration!