July 29, 2005
I yearn for green. Purslane, oak leaf lettuce, dandelion, flat leaf parsley, dill, broccoli, watercress.... Today I made a delicious soup, inspired by Felipe Rojas-Lobardi, Soup, Beautiful Soup. The soups I make from this book are cauliflower, broccoli, and carrot, all them pureed and delicious. Today, I made the broccoli soup, but added a bunch of watercress. Wonderful hot or cold. Boil 6 cups of water. Add a chopped onion, 2 cloves crushed garlic, 1 tsp grated ginger, and a tsp chopped green chili. As the onion starts to soften, add 1.5 lbs broccoli (pull thick skin from the stalks, discard the skin, cut up the stalks, and separate the florets). As the broccoli starts to cook (while still green and firm), add bunch of watercress, washed. Cover and let cook a few minutes till tender, but still bright green. With a slotted spoon, remove the solids and place in food processor or blender. Do this in two batches, adding about 2 cups of the liquid each time. Add salt to taste and freshly grated nutmeg. Puree till relatively smooth. Serve hot or cold.
Posted by BKG at July 29, 2005 05:53 PM
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