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    « Dark Days Challenge: A (mostly) local Thanksgiving | Main | A re-cap of 2008's crafty pursuits »

    December 07, 2008

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    Comments

    Alli

    You can also freeze the extra broth in ice cube trays and easily take out only as much as you need.

    Jodi

    Wow, does that soup look great! Thanks for sharing the recipe.

    heidi

    Actually, I think this soup would be awesome with some cooked greens added to it (I'm a greens-lover)! One of my favorite side dish combinations is sauteed greens and roasted sweet potatoes. Funny, I was thinking about making a sweet potato soup this week, but wasn't feeling very inspired so I just made a regular potato soup. This recipe looks fantastic - and what a great use of local produce.

    Jennifer (Baklava Queen)

    That DOES sound like a delicious soup, Kim. I hadn't thought of throwing in the peanut butter, too, but wow! (And I've got to look into growing some peanuts next year...)

    I'll second Heidi's recommendation of sauteed greens. I actually like to do a stir-fry of greens and thinly sliced sweet potatoes -- and since peanut butter works with the sweet potatoes, I bet a Thai sauce would go very well on it. (But I understand your feeling about those particular greens -- they do get strong!)

    Emily

    My grandmother makes the most amazing collard greens- the only way that I will eat them- but seriously, when she dies, I will never eat them again. How sad is that? My mother tries to recreate them, cooks them alongside her, but they turn out disgusting.... what is that about? -e

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