I love this photo. August in Minneapolis this year has been my perfect type of weather, mid 70-80’s and dew points in the 50’s meaning very little humidity, boy does my body like this! It also makes it easy to walk to the farmers market, which totally nourishes my body and mind. In this recipe, much of the ingredients we picked up at the farmers market this week, I love cooking what’s in season! It makes our food taste heavenly! I don’t always think of soups when it comes to summer, but it’s such a great way to use what’s in the fridge and create this amazing food that gives back to your heart and soul.
Do you ever think of food this way? About how much it gives back to you? Try it on for size as you put together this lovely mixture of what’s growing right now.
2 c. cooked cut up or shreded chicken (or in the case of the picture Pheasant)
3 c. Fresh Arugula chopped into small strips
4-5 Small Yukon Potatoes cut into 3/4″ pcs
1 c. Walla Walla Onions, Sweet Onion or Leeks
1 c. Peas (Fresh or Frozen)
5 c. Broth 3c. Chicken, 2c. Vegi – I like the organic “Better than Bouillon” brand, for easy and yummy & Gluten Free broth
2 tsp Taragon
2 T. Olive Oil
Salt and Pepper to taste
Ok first…. to know me as a cook means, that I don’t measure things very often, I use estimates (it makes me a hell of a baker let me tell you!), and I flavor to taste, so the recipe is a guideline meant to me played with, but I getcha, I know you want some kind of measuring! And yes, buy organic or local, no question. In this case of the recipe, we had a friend gift us some pheasant so it was a perfect match to this soup
Saute Onions and potatoes in Olive Oil, when just shy of al dente’, add peas, and saute’ for another 2 mins. Add 3 cups of spinach to the top, reduce heat to low, cover and let wilt. Prepare Stock in a deep pot, large enough to hold vegi’s, add chopped up chicken when stock is boiling. Reduce heat to simmer, Once spinach has wilted, add all vegi’s to the soup stock. Simmer for 15 more minutes. Buon appetito!
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