A (mostly) white vegetable soup recipe

What do you do when you’ve got a small cabbage head and a bunch of small carrots from your CSA? Not to mention that your mother bought you half a nagaimo (Japanese mountain yam) and a couple of chayote squash for no reason?

Soup!

And I must be absolutely mad to be making soup on a hot summer Sunday evening (a little humid and 90F!). It was only made possible by the lone air conditioner in my apartment which was strategically placed in the kitchen.

I was inspired by two driving forces: by the memory of the shiso-white wine-chicken recipe in “Ancient Kitchen, Modern Wisdom,” and by my belief that chayote squash doesn’t pair well with traditional herbs. (I roasted chayote squash once with dried basil, and discovered it was one of the worse pairings I could have done.  It generally tastes good with spices.)

Here’s how the (mostly) white vegetable soup went:

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shiso/wine/soy sauce chicken with steamed veggies

As for last week’s CSA, I steamed my baby turnips and kohlrabi. I peeled the skin off the kohlrabi but I should have peeled a little deeper. It was quite fibrous and hard to chew. Flavor-wise, the two veggies are very similar: very clean tasting and a sweet. I preferred the turnips over the kohlrabi. The turnips were very delicate in texture, while the kohlrabi probably could have steamed a minute or two longer. In addition to being more fibrous, the flavor of kohlrabi seemed duller to me.

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