David Rotter, Boulton & Watt and Forrest Point
Executive Chef David Rotter of Boulton & Watt and Forrest Point, recently found out that his mom has endometrial cancer and as any good son would, immediately jumped into action the best way he knew how. He created a delicious soup full of every cancer-fighting ingredient he could find and named the soup The Medicine Cabinet because of all the natural vitamins, minerals, and antioxidants it has in it. Conveniently, it's also delicious!
Chef’s note: With this style of soup, it will be even better the next day when all flavors have had a chance to meld.
Recipe for vegetable stock: Use all scraps from ginger, onion, celery, turmeric, carrots, mushroom stems, and kale stalks. Chop two stalks of lemongrass and add to the mix. Cover with 6 quarts of water and reduce to 4 quarts.
- 1 Tablespoon extra virgin olive oil
- 1 Cup small carrot, diced
- 1 Cup small onion, diced
- 1 Cup small celery, diced
- 3 cloves of garlic, sliced
- 2 Tablespoons ginger, chopped
- 2 Tablespoons turmeric
- 2 Cups wild mushrooms (shiitake, maitake, oyster), sliced
- 1 bunch of kale
- 2 medium sweet potato, small diced
- 4 quarts vegetable stock
- 1 lemon zested
- Salt, to taste
- Pepper, to taste
In a medium size pot, add a tablespoon of extra virgin olive oil, carrots, onion, celery, garlic, ginger, and turmeric. Cook vegetables slowly over medium/low flame. (You don't want to get color on the vegetables.) Once the vegetables are tender, add mushrooms, kale, and sweet potato and turn up heat to medium/high. Stir until the mushroom and kale begins to wilt. Add the vegetable stock.
Bring to a boil and lower to an easy simmer. Allow to cook for 45 min to an hour until it is reduced down to 3 quarts. Add lemon zest and drizzle with extra virgin olive oil.