Raisins and Almonds

Soup of the day number 3: Joan's chicken soup with vegetables and cashew milk

Today's soup began with  homemade chicken stock and some cut-up, cooked chicken meat from the soup chicken. Then came a stream of vegetables: carrots, onions and celery (first sautéed in a little chicken fat)  frozen peas and corn, cute boiled potatoes, and steamed cauliflower puréed with cashew milk to make it creamy.  To boost the flavors Joan added some herbs de Provence, a little white wine,  smoked paprika, parsley, and a little butter. This looks like it could be first cousin to a chowder, thanks to the cashew milk and  potatoes. 

 

The soup of the day continues: Soup # 2

This is a "leftover soup" of celery, onion, carrots, kale, red pepper, zucchini, and a Passover tomato-mushroom sauce, along with garbanzo beans. Joan topped it with fresh parsely and some buttered millet, and reports that it was delicious!

Joan's Spring Soup Challenge!

This week Joan is challenging herself to make a new, original soup of the day. Soups are the archetypal, improvised, "no-recipe" culinary Garfield style! For her first soup of the day, Joan recycled overcooked asparagus from her Friday night seder, mixed with coconut milk, along with parsley from the Seder, baby spinach, cooked carrots, celery, potato and vegetable broth.  The first 4 ingredients were puréed in a Vitamix, then reheated with the carrots, celery,  potato and the vegetable broth they were cooked with.  Finally the soup was  seasoned for taste with a tablespoon of Thai green curry paste and fresh lemon juice.