The original recipe called for adding the farro and beans at the same time. You could use canned beans, but I think that the texture would not be the same. You need to soak the beans the night before. This soup does not fall under the “fast food” category. I always save my rinds and keep them in the freezer in a zip-loc bag to add to soups and stews. The final adaptation I made was the addition of a rind of Parmesan cheese to the simmering soup. Plus, spicy food makes my nose run, so I figured that the soup would work to cleanse my sinuses. While spicy heat is not a typical addition to the classic recipe, my tastebuds were so dulled by my cold that I wanted the soup to really pack a punch of flavour. I also slipped in a big pinch of red pepper flakes. I added a heaping tablespoon of tomato paste to the sauteed onions and celery, to really deepen the flavour of this soup. I used Mark Bittman’s New York Times recipe as my starting point and adapted slightly from there. This is my take on the classic Tuscan soup, Minestra di Faro Lucchese. Hot enough to soothe my sore throat and packed with lots of starchy things to make me feel full. I couldn’t seem to eat enough to make me feel satisfied. I figured this would be the perfect way to lose my December cookie weight. Normally, when I’m sick, I lose my appetite, so I sort of got excited about being sick at the beginning of January. He caught it first, passed it on to my husband, and now I am “it”, sneezing and coughing my way through January. Sadly, he was playing tag with a wicked cold. My husband declared a moratorium on game playing with me after that.īut, on a visit to see us in December, my youngest son started a game of tag, and it’s still going on. Unfortunately, it was the other team’s question. I got so excited that I knew the answer, I shouted it out. The category was sports and leisure and it was a baseball question, the only sport I know anything about. We were on the same team for a friendly game of Trivial Pursuit. The one and only time I ever played a board game with my husband was early on in our relationship. We’re not really a big game-playing family. This entry was posted in Soups, Vegetables and tagged chilled soup, Cold Soups, cottage meals, cucumber, green goddess, Make ahead cold soups, Melissa Clark, NYT cooking, summer side dishes, Summer Soups on Jby saltandserenity. Click here to print recipe for Green Goddess Chilled Soup. A squeeze of lemon and a splash of sherry vinegar add a hit of acidic freshness. For the liquid, I used Greek yogurt, thinned with a bit of water. I used basil, mint, Italian parsley and dill. The soup will not taste fishy, but it adds a wonderful rich and deep flavour note. Cucumber is fairly bland, so it needs help from lots of herbs, a touch of garlic and a secret flavour bomb of an ingredient, anchovy paste. I decided to play with the flavours of Green Goddess dressing and added an avocado to the mix for added richness. This soup was inspired by Melissa Clark’s Chilled Cucumber Soup over at NYT Cooking. For now, some fresh herbs and cucumber ribbons look really fancy. As the summer progresses you can garnish it with sweet corn niblets and diced vine ripened tomatoes. I love it because everything is buzzed in the blender and it keeps in the fridge for 2 days. This chilled Green Goddess Soup is going on the summer rotation. This works until my husband and I are sick of eating it. The guests change and don’t realize it was served last weekend. That way, when the weekend rolls around I just have to thaw, assemble and grill.Įach summer I try to find a few new dishes that are big on flavour, look pretty and are able to be made in advance. I spend a day in the kitchen during the week doing meal prep, washing and chopping vegetables, making salad dressings and dips and baking some cookies or squares and stashing them in the freezer. My friends and family are very skilled in the kitchen so it’s really nice to spend the afternoon on the hammock and be called to the deck for aperitivo and dinner. All my guests know that when they ask what they can bring, I ask them to be responsible for one meal. We have family and friends almost every weekend.Īlthough I love cooking, I don’t want to spend all my time in the kitchen, so I try to keep things simple. I am fortunate to be able to spend most of the summer on the lake, at our cottage. But come summer, I try to cram in as much socializing as is possible. Sometimes it’s all about JOMO (the Joy Of Missing Out). Don’t feel badly for me, I like it that way. Most of the year I live a fairly hermit-like existence.
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