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Barney’s Pupik in the Pot September 16, 2012

Posted by starshipexercise in Recipes and Food.
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Soup is a wonderful thing. It’s figure friendly, and convenient if treated right. I like to make a pot of soup on Sundays, portion out the soup in individual containers, and freeze them. I can then grab one each morning to bring for lunch. For a long time, my go-to soup was escarole with white kidney (canellini) beans and potato. Deeeelicious. Variety is the spice of life, however, and just as I’ve accepted the fact that my hair will never look the same two days in a row, so will two batches of soup never be identical. I still make a soup on many Sundays, but they are never the same twice.

Sometimes, I start with just a water and vegetable base. Sometimes, I have a chicken or turkey carcass in the freezer I can use as a base. You never can tell with me. I’m a crazy soup lady.

This week, I had some elderly vegetables left over from last week’s CSA box, so I decided to clean out the fridge. I found some slightly wrinkly Anaheim peppers, purple cabbage, red and gold potatoes, zucchinis, and two very geriatric ears of corn. I also scrounged a chicken back and wings from the freezer (when I see those free-range, organic whole chickens in the manager’s special section, I’ll buy em, butcher em up myself, freeze the pupik and the wings to use later, and roast the rest).

I almost didn’t include the cabbage, because I knew it would turn the soup purple and I thought that might be a bit off-putting. But then I thought “antioxidants” and put it in anyway. Yeah boy howdy, that sure is purple soup. It’s not lavender, people, it’s purple. It’s Barney the Dinosaur purple. It should come with a warning label recommending “dress entirely in black for consumption of this soup.”

Purple Pupik Soup

Servings: 8

Chicken back and wings
Small head of purple cabbage
Two ears of corn
1 lb red and/or gold potatoes
3 zucchinis
3 -4 Anaheim chilis
A few garlic cloves
Salt and pepper to taste

Put the chicken in a pot (I threw it in still frozen) and cover with water. Bring to boil, reduce and simmer for at least an hour.

Meanwhile, pre-heat oven to 375. Cut cabbage into quarters, peel zucchini and cut in half length-wise, cut chilis length-wise and remove seeds, clean and quarter potatoes, remove husk and silk from corn, and peel garlic. Lay out everything on a couple of baking sheets prepared with non-stick spray, and roast for 45 minutes, flipping over once partway through.

Cut up roasted veggies into bite size pieces. Cut corn off of cob. Dump it all in the soup. Pick any chicken meat off the bones and throw the meat back in. Season with salt and pepper to taste. The longer you continue to simmer after putting the veggies in, the more purple it will be. If you ever wished a bad end for Barney the Dinosaur, this soup is the stuff of daydreams.

Calories 220.6
Total Fat 4.3 g
Fat 1.1 g
Carbohydrate 31.7 g
Fiber 3.9 g
Protein 14.8 g

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Comments»

1. thisisthecornerwepeein - December 7, 2012

Will be making this soup on Sunday, mostly so I can use the word ‘pupik’ every night next week.

starshipexercise - December 7, 2012

Love your blog. Thanks for the comment. I now see where your kids get it from. 😉


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