30.Jul.2011 Thoroughbred in The Kitchen
Since it’s summer, I thought that I would share the recipe for my world famous Cold Alfalfa Soup! It is a cool, refreshing snack — perfect for when dry alfalfa is just a bit too heavy.
Cold Alfalfa Soup Recipe
- Plan to prepare your soup in the morning on the day that you wish to serve it for dinner. It must cook for many hours, so you may want to wake up early so that you can start as soon as your alfalfa appears in your feeder.
- You should begin with roughly 15 gallons of water. Personally, I like to start with about 18 gallons, drink 3 and leave the rest for my soup.
- Add about two mouthfuls of alfalfa hay. The stems are fine, but the flowers make for the most flavorful stock.
- Thoroughly mix the alfalfa into the water so that it becomes totally submerged.
- Let your soup sit for several hours in the warm sun. This will allow for the potent alfalfa flavors to permeate the water. Stir periodically.
- As the evening approaches, your soup will begin to cool and it will soon be ready to serve. Taste your soup and check its consistency — the taste should be sweet and herby, and the color should be greenish yellow throughout.
- Humans love this soup too! My girl is always noticeably thrilled when she comes from work to discover that I’ve spent the day making alfalfa soup.
Additionally, I have grown a strong bond with my neighbor chickens. They scratch around my stall and help keep it dry, and they also left me some eggs! I was so excited to discover them!
I want to keep all of the eggs they leave me and raise my own chickens, as I am very unfairly being denied my right to have a pet mini pony. My girl told me that it might not work though.