I made this dish on Wednesday and it was totally yummy. I haven’t made soup in ages although I used to have this awesome lentil and potato soup recipe that has disappeared along with the recipe notebook I had in college. It is too bad, that thing was great. It disappeared sometime at Addison apartment. I am not sure when but one day I went to grab it and the thing was gone.
Anyway, I made a new soup and it was pretty easy to make. The only difficult part was straining it and I am sure there are gadgets out there much better than my mesh colander for straining soup. Or maybe not and it is just a pain to do. If I had a bowl the same size as the colander it would have been much easier. The soup will serve 3-4 while the salad will serve 2
Pear and Goat Cheese Salad with pesto vinaigrette-4cups salad greens of your choosing, ideally something with a little bitterness
-1 pear halved and cored
-2tbsp herbed goat cheese (or regular if you like)
-2tbsp slivered almonds (I made more than needed because they taste good)
-8 radishes sliced into thin rounds
-Tsp garlic powder
-Salt and pepper to taste
Dressing-1tbsp pesto
-3tbsp balsamic vinegar
-Preheat oven to 350
-Place almonds on a baking sheet and dust with spices
-Toast for 7 min (give or take) stirring occasionally
-Put 1tbsp goat cheese in the cored out section of the pears
-Place stuffed pear in center of 2 cups of salad greens
-Sprinkle radishes and 1tbsp almonds over salad
-Dress lightly with the pesto vinaigrette
Potato, leek, and cauliflower soup with asparagus and thyme-4 spears asparagus chopped into bite sized rounds
-½ head cauliflower chopped but not all that fine
-1 potato peeled and sliced
-2 medium leeks sliced into thin rounds (only the white and light green parts)
-2tbsp butter
-3.5cups vegetable broth
-2 cloves garlic pressed
-10 small sprigs fresh thyme
-Salt and pepper to taste
-2tbsp freshly grated parmesan cheese
-½ cup room temperature nonfat yogurt
-4 pieces thinly (1/2in) sliced ciabatta bread
-Put 1.5tbsp butter in a soup pot and melt
-Sauté leeks about 2 min
-Add garlic and sauté 1min
-Add cauliflower, potato, 6 sprigs thyme, and a dash each of salt and pepper and sauté 5 min
-Remove sprigs of thyme and discard
-Add vegetable broth and simmer 20 min or until cauliflower and potato are soft
-Pour mixture into a blender or food processor and liquefy
-Pour blended soup through a thin colander to strain out most of the pulp. It will take a while if you have a colander that fits nicely over the top of a big bowl it will be nice and easy
-Heat oven to 350
-Rub bread in the seasonings left in the baking sheet from the almonds and then cover one side with parmesan
-Bake 5-8 min until crisp and cheese is melted and browned
-Put the rest of the butter into the pan and melt
-Sauté asparagus rounds until slightly soft but still keep a nice crispness about 7 min
-Once the soup is strained add the yogurt and whisk until smooth
-Add asparagus rounds
-If needed heat over med-low heat but do not bring to a boil
-Garnish with 2 slices of ciabatta bread and the remaining thyme sprigs
Enjoy
1. If this world were mine/ I would place at your feet/ all that I own/ You’ve been so good to me.
If This World Were Mine, Luthur. Identified by Urban Chick
2. I prayed to/ Heaven today/ Bring its hammer down on me/ And pound you out of my head/ I can’t think with you in there
3. I spend the afternoon in cars/ I sit in traffic jams for hours/ Don’t push me I am not ok
4. Pistol shots/ Gun shots/ pistol shots/ Gun shots/ Bullets from a revolver/ bullets from a gun/ Bullets through the atmosphere/ here they come.
Sapphire Bullets of Pure Love, TheyMight Be Giants. Identified by, Monica5. So they say I was sometimes cruel/ I don’t know if I would say that too/ Oh I/ I don’t know about that