Because somedays you need some comfort. Some days you just want some soup and hash browns. Few things are as hearty, comforting and easy to make then a quick hash and / or soup.
Here's two easy #petesplates recipes for a delicious soup that's incredibly creamy, yet super strict Paleo. I accomplished the creaminess of the soup without dairy by using the whole plant. Plus a recipe for some hashbrowns with bacon that are spot on together.
Stem O' Broccoli Soup
This recipe uses the whole plant, the leaves, the stem, everything. The fiber from the stem cooked and pureed gives the soup a creamy texture, almost as if you added some cream or half and half.
1 whole head broccoli, all rough chopped excluding the bottom 2" of the stem. Everything else is fair game.
2 small yellow onions julienned (Roughly 11/2 cups)
2 T Bacon fat, duck fat, or ghee (or avocado oil for vegetarian option)
1 cup Chicken Stock (or vegetable stock...)
2 t kosher salt
1 t black pepper
In medium sauce pot, add cooking fat over medium high heat. Heat for 4 minutes then add onions and half of salt. Saute for 5 minutes, stirring occasionally. Then add broccoli and rest of salt. Cover pan and turn to medium low. Stir occasionally to keep from sticking but there should be plenty of steam releasing from the vegetables to keep it safe from burning. Cook for 20 minutes covered.
Remove lid and raise temperature to high. Cook until almost all the liquid is removed, add the chicken stock and black pepper and turn heat off. Mix everything and then use a stick blender to puree. If you don't have a stick blender, work in small batches in a blender or food processor. Be careful it doesn't explode on you buy starting at low speeds and working to high. Add some more salt or pepper to taste and puree until smooth.
3 cups shredded yellow sweet potato
1 # bacon cut into strips
2 t salt
1 t black pepper
1 t garlic powder
Add bacon strips to a cast iron and turn to medium high. Stir occasionally and when the bacon is 3/4 cooked add all of the shredded potato and half of the salt. The trick here is to stir it less than you think. Let it get nice and crusty brown. Don't burn it, but don't fuss. After about 15 minutes you can add the pepper, garlic powder and rest of salt, if you want to get fancy add a few tablespoons of fresh parsley and half a cup of chicken stock. Otherwise this is a great go to hash brown recipe as is after all the last spices are incorporated.