Simple Creamy Vomaka Soup
This creamy vomaka soup recipe is a delicious late winter comfort food. Made with a handful of pantry staples, it is a great way to use your homemade canned green beans. The creamy broth seasoned with dill, pickling spice and cloves gives potatoes, carrots and green beans a deliciously unexpected new flair. Surprise your friends and family with this uncomplicated and impressive dish.
Ingredients
- 8-10 potatoes
- 2 large carrots
- 2 stalks celery
- 1 medium onions
- 2 cloves garlic
- 1 quart of canned green beans
- 1 cup heavy cream
- 8 cups chicken stock
- 1-2 Tbsp apple cider vinegar
- 1/2 tsp whole cloves
- 1 Tbsp pickling spice
- 2 Tbsp dill
- 1/2 tsp black peppercorns
- 1 Tbsp olive oil
Instructions
- Prepare your seasoning mix. Combine cloves, peppercorns, and pickling spice into a cheese cloth tied tightly or use a tea infuser ball. Set aside.
- Chop the potatoes, celery and carrots to bite sized pieces. Mince onions and garlic.
- On high, add olive oil to a large pot or dutch oven and saute onions, garlic, celery and carrots until fragrant.
- Add chicken stock, potatoes and seasoning mix in cheese cloth or tea infuser. Boil until potatoes begin to soften. Ensure the spice mix is immersed in the broth.
- Once the potatoes and carrots begin to soften, remove from heat.
- Add dill directly into the broth and slowly pour in heavy cream. Gently stir to incorporate.
- Next add apple cider vinegar to taste.
- Add canned green beans and stir.
- Once the green beans have warmed, remove the spice mix and serve.