Page 4 - MidWeek Windward - May 3, 2023

MAY 3, 2023
4
The Grateful Gourmet
Making soup helps me to slow down. I love going out in my garden and picking herbs to add into my soup.
BY MAILE ANDRUS-PRICE
Savor The Soulful Satisfaction Of This Soup
the recipe says. I feel like the herbs go in as friends, and by the time the soup is done, they’re family. There is some- thing so satisfying about soup that nourishes our mind, body and spirit.
“I love going out in my garden and picking herbs to add into my soup.”
want, do the work, reap the re- wards. It teaches us to joyfully anticipate the end result while being present in the moment.
do a happy dance. This soup feeds you on so many levels.
Keep up with Maile Andrus-Price at finding- godingourmet.com. Vis- it her YouTube channel (@maileandrus-price4351) and/or her on Instagram (@findinggodingourmet).
It’s impossible not to stop to smell the basil, oregano, rosemary and thyme. I usual- ly throw three to four herbs in the pot, regardless of what
A pot full of ingredients that synergistically improves as it simmers; the rich aroma
that wafts through the house choosing what you want to
Here is one of my most favorite soup recipes. The gremolata is a topping you add after serving the soup. It creates a scrumptious surprise that makes your taste buds
and the neighborhood. It’s pure comfort. Why? Maybe the satisfaction comes from
make, and getting it in a short time. Making soup teaches us a life lesson: decide what you
MAI’S CHICKEN GNOCCHI SOUP
Ingredients
• 1 roasted chicken breast, chopped
• 1 sweet onion, chopped
• 2 carrots chopped into bite-sized pieces • 3 ribs of celery, chopped
• 1 medium zucchini, chopped
• 1-2 bay leaves
• 2 cloves garlic, minced
• 1 teaspoon dried oregano or 3 tea-
spoons fresh oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1 teaspoon rosemary
• 1 16-ounce package of gnocchi • Salt and pepper to taste
Ingredients for spinach gremolata topping
• 4 cups spinach
• Zest and juice of 1/2 a lemon
• 3 tablespoons olive oil
• 3 cloves minced garlic
• 1 cup grated manchego cheese
Preparation
Put chopped chicken in a pot with all of the juices from the container it came in. Add enough water to cover the chicken, plus 6 cups. Add all the spices, veggies and bay leaf in the pot (everything except the gnocchi). Bring to a boil and simmer for 30 minutes. Add the gnocchi and simmer uncovered, until the gnocchi floats to the top — about 5 minutes. Remove and throw the bay leaf away. Mix all the gremolata ingredients together in a large bowl. Place a healthy amount of gremolata over the hot soup.
PHOTO COURTESY MAILE ANDRUS-PRICE
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