First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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From the Willey Test Kitchen.
For the meat eaters among you: render the fat from 3 or 4 oz. of pancetta or
bacon instead of olive oil and use beef stock.
2 Tbls. olive oil
1 onion, diced
1 clove Garlic, minced
1 or 2 heads Mei Qing
4 cups vegetable stock
1 Tsp. oregano
3 small potatoes
1 lg. or 2 small Zucchini or Crookneck, cut into large pieces
3 Roma Tomatoes
salt & fresh ground black pepper
Heat oil in a large soup pot over medium heat. Add onions and garlic. Cover and allow to “sweat”. Separate the leaves of the mei qing, wash well, stack them. Cut the thick stems into half-inch slices working up the stalk until you reach the tender green leaves. Add stems to the soup pot. Roll up the leafy portion and cut into 1/4-inch ribbons, reserve. Do not brown the vegetables, when they are tender and translucent, stir in the stock and seasonings. Bring to a boil, reduce heat. Cut potatoes in half, then cut each half into quarters, add to soup. Simmer gently until almost tender, about 15 minutes. Alternately you may add 3/4 cup of dried pasta with the zucchini. When soup has simmered about 15 minutes, add zucchini and tomatoes. After 5 minutes add mei qing ribbons. Cook gently until all the vegetables are desired tenderness. Correct seasoning. Serve with grated Parmesan. Serves 4 to 5.