My next thought was the broth my mother and sisters used to make when the household was under the weather.
- Use cold water when starting to make your broth
- To the cold water add: green onions, peeled garlic cloves, flat leaf parsley, a splash of olive oil, a bit of katsup or tomato and salt to taste
- Bring to rolling boil then simmer for water to have a green infusion
- Add egg to poach (optional)
- Remove greens and serve
Thinking about the green broth got me thinking about my mother's ever present garden. She always had green onions, parsley and mint in pots. My little garden already has mint and parsley starting, but I need green onions. Seeds for the green onions can go in the ground as early as February in southern California.
That is how inspiration strikes some times.
|Heritage House, Riverside, CA|