So biochemistry. Yeah. That's my final post-baccalaureate class before applying to grad school. It requires me to write two essays a week. About biochemistry. My brain hurts. I've never written such science-focused papers before, but it's great practice for nutrition writing, which will be a breeze compared to this. It is pretty interesting material though. I'm currently learning about enzymes. I now understand how refrigeration keeps food fresh longer. (Enzymes, which are proteins that catalyze reactions, are temporarily unfolded (denatured) because they are only active in a narrow temperature range. I love knowing how that.) (I'm perfectly okay with being a nerd.)
In unrelated news, I appear to be on a kale kick. Who knew kale was so versatile? Before the October issue of EatingWell magazine I had only ever used it in Portuguese Kale and Sausage Soup (which is delicious, and I will have to share that recipe with you soon).
This time I used lacinato kale (versus the frilly kale--not sure what that's called) to mix things up.
This soup is really, really good. I will be making it again, possibly for company, so come over if you want some, and while you're here, tell me where I can find a Japanese yam on the Upper East Side. Though you don't need a Japanese yam for this recipe--I used your standard sitting-there-in-the-store-a-block-away-from-me yam. And the soup turned out great. Great, I tell ya. It's not hearty enough to be a meal (poor Graybeard actually had to step foot in the kitchen to forage for more food later that night), but I think it would be great as a first course for a dinner party or alongside a sandwich.
This recipe makes a lot, so you might want to halve it. I ate this for days and loved it, and only stopped when it started to look more brown than green (after about 3 or 4 days), though I would've kept eating it if more enzymes had been denatured (i.e., if it had stayed green).
Green Soup With Yams and Sage
Slightly adapted from EatingWell magazine
Eat up, and let me know how it turns out!