T’Mihn’s Cooking Corner: Plomeek Soup – Hearty Version

Plomeek Soup

CookingOne of my family’s favorite things to do, was to prepare meals together. I can remember being a small child, barely tall enough to see up to the counter, watching my parents make plomeek soup. The large strange looking squash thing on the table didn’t appear edible, but my theory became fact after I tried to eat it, though having too few teeth at the time.

They figured it was time to teach me how to prepare the squash instead of using it as a teething root. Needless to say,it tasted better as a soup, but wasn’t a wholly unacceptable teething device for a toddler. There are as many versions of this soup, as there are families on Ti’Valhk’ain. Some eat a diffferent version as a morning meal repast. Some varieties of Plomeek are a stock that can be added to other soups,while others are more robust, hearty soups perfect for eating during a cold winter curled up next to one’s mate.

The recipes below is the heartier version of the soup.


4 tablespoons olive oil

2 cups chopped leeks, white part only

( NOTE: Terran leeks are desert flora,and will have sand in between the plant layers. Once leeks have been sliced,soak in a large bowl of water until the sand falls to the bottom of the bowl. )

2 tablespoons finely chopped garlic ( I prefer to use roasted garlic for a sweeter fuller flavor.)

Salt (to taste)

2 cups carrots, peeled and chopped into rounds. ( Can substitute acorn squash for carrots.)

1 cup lima beans ( canned ones, rinsed well. Or some left over cooked from a previous dish. I prefer the large white ones.)

1 cup cauliflower florets chopped up

2 cups fresh green beans, strung and cut into 1 inch pieces

2 quarts vegetable broth or stock( stock is heartier than broth.)

4 cups peeled, seeded, and chopped tomatoes.

2 ears corn, kernels removed

( If fresh corn or tomatoes aren’t available, use canned. It will alter the taste a bit.)

1/2 teaspoon black pepper

2-3 leaves fresh basil, sliced into strips

1/4 cup chopped fresh parsley leaves

1 to 2 teaspoons lemon juice. ( fresh preferably. )

Directions: Heat the extra virgin olive oil in a large pot on a medium heat. Add leeks, garlic, a pinch or so of salt, and cook until the leeks turn semi transparent. Add the carrots, lima beans, cauliflower, and green beans and cook for about 5 more minutes, stirring occasionally. Increase the heat to high, add vegetable stock (or broth),and bring to a simmer. When it is simmering, add the tomatoes, corn, and pepper. Lower the heat,cover,and cook for about half an hour, until the vegetables are tender. Add more and pepper salt to taste. Remove from heat and add the fresh parsley, basil and lemon juice. I use an immersion blender (stick blender) to puree the soup in the pot. Be careful, it will splash. Unless you want Plomeek on the ceiling, take your time. A food processor or a VitaMix machine will do the same thing.

Ladle into bowls,and garnish with a pinch or two of the fresh parsley.

This recipe was found on geekychef!

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