Saturday: vegetable soup

Friday afternoon I made a pot of chicken stock, this put it to good use.

Bring the stock to a simmer with some brown rice, a couple stripped corn cobs (idea from Ruhlman), and herbs de Provence. After an hour or so take out the cobs and add sliced leeks, some greens (batavia with the leaves cut into pieces), and the corn (this wasn't the most tender corn, so it needed a while in the pot). After 30 minutes or so add grated kohlrabi and carrot. Let cook another 10 or so minutes, add a splash of white wine, then serve.

Together with some good bread and a green salad, this made for a nice dinner.