Soak em in cold water overnight. Don’t add salt. This clogs the bean’s pores and will prevent the bean from softening. Boil for an hour. Then, 10 hours in, we begin. I started with a recipe for Three-Bean, Spinach and Kale Stew with Parmesan Cracker from Alive Magazine but messed about with proportions and substitutions [...]
A squash apple soup with carrots and other autumn goodness. Mashing up this sweet potato soup, this butternut and apple soup and the slow cooker advice of this one 1/2 acorn squash 3 carrots 1 red sweet potato (which was red outside and white inside, or else was another root mislabelled) 1 small onion 2 [...]
I like to make a cream soup by pureeing 1/2 or 1/3 of the soup once it’s done. It gives a rich color, texture and flavour. Here with sesame breadsticks over the river Quai. No, that wouldn’t be it. Over a soup made of ingredients for pot au feu but taken in a different direction. [...]
125 g green beans 125 g whites of leeks 125 g carrots 125 g turnips 125 g celeriac chop and boil in 2 liters of water for 30 minutes. let pressure cooker cool for 10 minutes to open. 50 g margarine 50 g spaghetti broken into shorter lengths add and boil for 10 minutes. mix [...]
No, make that most amazing soup ever. I only made about 4 servings on improv. I’ll never recreate it exactly but I’ll do a post that jots some of the factors. On top are sprinkles of dill, lemon zest and some of reserved veggies left unpureed. Beside are the yellow wax beans. That seemed about [...]
Based on this gaspacho soup recipe. 4 medium tomatoes 1/2 English cucumber 1 stalk celery 4 cloves garlic 1 slice of bread (stale herb and rye) 1/4 cup olive oil (up to) squeezes of lime fresh ground pepper Roughly chop the vegetables. Tear up the bread into chunks. Add all the ingredients to a food [...]
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