I was listening to a podcast of Science Friday the other day (yes, I am a nerd), and Michael Pollan was on talking about his new book In Defense of Food. He actually came across as a reasonable fellow in the interview — all of the other press I’d heard about the book made him sound like a very unreasonable, local-only-organic-granola freak. During the show a whacko caller mentioned something called “Bieler’s Broth“, which I vowed to try next time I was feeling under the weather. Well, today is the day. I made a slight variation on the recipe linked above:
- 1 cup water
- 2 cups green beans
- 3 cleaned stalks celery
- 2 zucchini
- 1 handful parsley
- 1 tbl sp olive oil
- 1 pinch salt
- a touch of hot sauce
Bring the water and salt to a boil and steam the beans for 5 minutes. Chop the celery and zucchini and add to the pot. Cook for an additional 5 minutes (or until all of the vegetables are tender). Pour into a food processor and puree. Add the parsley and olive oil. Puree the hell out of it.
The result isn’t the best tasting recipe in the world, but it’s a lovely green color when it’s done and I get the feeling that it’ll do great things for me. The consistency isn’t what I would call “pea soup” because the parsley is still rather crunchy. Try at your own risk.