We're between the seasons of soups and salads. It's still chilly enough to warrant soup, but close enough to spring when we start craving fresh vegetables - all the time. This soup is a great bridge between those seasons. From start to finish it took about 30 minutes to make and it isn't so cooked that the vegetables have that stewed taste (that I love in deep winter).
In a deep pot, saute a large clove of garlic in olive oil, stir in two large chopped leeks tossing them until the colour becomes a little more saturated. Add two cups of chopped fresh shitake mushrooms and three large chopped russet potatoes. Top with three litres of water, add a dollop of genmai miso (2-3 tablespoons), a cap-full of sesame oil, a pinch of crushed chili peppers and simmer until everything is soft. Then puree with a hand blender.
Next, chop one green onion and the zest of about 1/3 of a lemon and as much juice (about 2 tablespoons) into the bottom of a soup bowl (per serving).
Scoop a serving of soup into the bowl and season with a little salt, fresh ground pepper.
A very easy to make, satisfying bowl of goodness. It's thick enough to feel hearty and lemony enough to feel fresh. It also freezes nicely and would be a good base to add other ingredients to like some rough chopped potatoes or perhaps even some nettles.
Friday, March 14, 2014
Caffeine: my singular quasi addiction. It's an emotional buzz, really, and not a health concern at two cups (tops) per day. But it's always interesting to keep up on the latest theory around caffeine and the health issues or benefits making the headlines.
Here's a whole series of podcasts NPR recently published a while back on the occassion of "Coffee Week", if you can imagine. Good for a sit-down with your hot brewed beverage in a favourite cup.
Thursday, March 13, 2014
|Together, the peach sand and green celadon (my names) blend to make...|
|a soft olive egg, who goes on to meet|
|a cinnamon egg, which creates a pale fawn|