monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
For Christmas, my parents gave me Karen Page, The Vegetarian Flavor Bible, which is essentially a giant dictionary of (vegetarian) foods, each one listed with all the other foods they taste good with. As I was flipping through it, I discovered that fennel and butternut squash were supposed to taste good with each other, and with cheese, and the idea for this soup was born. It turned out well!

Dietary and accessibility notes: This soup can be made either vegan (no cheese) or vegetarian (with cheese garnish). It requires some chopping (especially of the fennel bulbs - you could substitute pre-chopped butternut squash, onions, and garlic), and an immersion blender, blender, or food processor for pureeing.

Ingredients )

Instructions )

Edited to add: [personal profile] sid has suggested that this might also be good with goat cheese, a suggestion I can only agree with. If so, you may want to increase the salt a little.
jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)
[personal profile] jesse_the_k
First few times I tried collards I was mystified: why did people rave about these greens? Now I love them. They're substantial and gratifying with a nice tooth. The key insight was: ditch the ribs, slice thin, plenty of oil, cook 'em slow and long.
This makes enough for two people as a side dish )

Veg*ns use olive oil plus a medium diced onion instead of the bacon: sweat them on low for a long time so the onions get sweet and fragrant. Add more olive oil before you add the collards.

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