Sunday, January 17, 2016

Something Warm

It's that time of year, in the Northern Hemisphere anyway, to add this healthy staple to the arsenal.  As we continue to craft our lifestyles, a pot of this in the fridge beats a bag of chips for those hungry-without-a-plan moments.

My green soup varies according to what is on hand, but always starts with a chopped onion and a couple of cloves of garlic, simmered slowly over low heat until transluscent.  Then broth or water (not too much -- the greens will cook down), roughly chopped greens (I try to use two or three types) and half a cup or so of cooked rice round out the ingredients.  I also love to add full-fat coconut milk and plenty of nutmeg.  The rice and the coconut milk make this a creamy, dairy-free soup after blending.  I love to garnish the top with a drizzle of truffle oil or artisanal olive oil.  The consistency above is from a submersion blender.  Those wand blenders are very convenient but don't yield as smooth a result as a Vitamix.  I enjoy the soup both ways.

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