A beautiful head of organic bok choy looked at me sadly yesterday and said "what about me?"
In comes left over soup........
Sauteed half an onion in some evoo (low heat), then added a sliced up head of bok choy.
After that cooked together for a bit I added about 2 cups of chicken broth. Brought it to a boil and than added the remainder of fresh arugula I had in the fridge. Simmered for about 10 minutes and then pureed it in the food processor. When serving add a dollop of sour cream or a splash of heavy cream. The 2 flavors combine very very well. As to spices, I added some oregano, paprika, Italian herb seasoning and thyme before the broth started boiling.
I tried.......I finished it to quickly. ;-)
Low acid tomatoes? Well they are yellow, and I'm not sure why they call them low acid. They have a nice mellow taste. Maybe an added selling feature. They abound at the farmers market.
Avocado, yellow tomato, spring onion,evoo, splash of lemon juice and some fresh ground pepper.
Enjoy the day!
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8 comments:
Oh man.. that soup sounds delish. I run into the same problem with overbuying produce.
The SoG
Those colors look so fresh and tasty!
SOG,
It doesn't happen to me if the farmers market isn't here....but when it is....watch out. I mean 8 cucumbers for a buck, you know what I mean?! Gorgeous oranic red leaf lettuce, $1. you get my point ;-) Yeah the soup is for late lunch today again. 16 hour fast today. Starting to get a little hungry....Thanks for the shout out on your blog. Hope it came out good and I feel the same way!
Jolene,
Thank you! And thank you for stopping by!!
I read the interview with Ann.
Never heard of NIA before, very cool. I look forward to reading more of your blog. And...belated Happy B-day ;-)
Marc
Soup is totally my default go to with wilted veggies :) And left over bits of meat from dinner. I never have the same taste twice.
Marc,
I made my mayo but I think i would like it a little thicker and "fluffier" any suggestions?
The SoG
Rachel,
Breakfast this morning was my bokchoy escarole soup with left over chili in it.
You're so right, nothing ever tastes the same this way.
SOG,
Did you use a handblender?
I would try continuing to blend once you've added all the oil.
The longer you blend, the thicker it should get.
I got an interesting comment from one of your readers on how she does it. Look back at my mayo post, she use coconut oil and whey...
Marc
I used my power handheld two beater thingamabob. I beat it for a while and it did thicken up a bit but seemed an exercise in futility after a while.
I like the whey idea. I may try that next time around. The olive oil doesnt really overpower for me. All in all, i am still pretty darn happy with it! And it is WAY healthier than my kraft mayo.
I did a turkey spinach soup a few weeks ago with a leftover turkey carcass, wilted spinach, garlic, chopped onion and spices. my guest said this is the healthiest soup i ever had!!
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