Field & Stream Soup

Hi friends 🙂  I’m Anna, the wifey of Brad.  I’m here to post a little recipe that we make in our kitchen.  Brad has dubbed it Field & Stream soup and we love it!  Inspiration for this soup came when we ate at an upscale Mexican restaurant a few years ago.  For the starter to the meal, the waiter delivered a bowl and fresh ingredients like chicken, tomato, green onion, avocado, and rice.  Then he poured a steaming seasoned broth over it.  It was delicious and fresh!  So I came home and recreated it.  It has been a staple around our house since.  The recipe goes as follows…

IMG_3341

4 cups of chicken broth

1tsp salt

pepper to taste

1 tsp garlic powder (or you could chop some fresh garlic to simmer in the pot)

1 tsp onion powder

4 green onions, chopped

2 tomatoes, seeded and chopped

2 – 3 baby carrots sliced

1 handful of fresh spinach, chopped

2 filets of fish

Preheat the oven to 325.  Pop the fish in for about 15 to 20 minutes or until it flakes easily with a fork.  Do this first so that it will be done when your broth and veggies are ready.  Pour the 4 cups of broth into a pot and bring to a boil.  Once boiling, reduce heat to a simmer.  Now go grab whatever veggies you have available and start chopping.  Look for a wide range of color for your bowl.

When the fish is finished, break it into pieces and divide into 4 bowls.  Add chopped veggies.  Pour steaming broth over the contents in the bowl.  Let sit for a minute or two as it will be softening the vegetables.  Enjoy!

IMG_3343

IMG_3342

Advertisements

2 thoughts on “Field & Stream Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s