Well thankfully for everyone involved, I am not (unlike last week) making this week’s French Fridays with Dorie dish in my still-jetlagged fog (uh huh, that thing they say about the older you get the longer it takes you to recover from jetlag is true. Boo.) Nope, I made this week’s recipe (a trio of asparagus, red pepper and broccoli soups, p 62) on Christmas Eve for a light-ish dinner in the heat of a Sydney summer. They were perfect and festive.
Oh and did I mention simple? These soups contain broth (I used chicken) and the vegetables -asparagus (with a little zucchini for colour), red pepper and broccoli (again, with the zucchini) – cooked down for about 15 minutes then blitzed (I used an immersion blender). Knowing Dorie’s penchant for thinner soups, I used my discretion with the liquid portion to make a thicker soup than Dorie probably likes but that worked well for us.
I found these to be a revelation – so very simple (2-3 ingredients, not counting pepper/ salt), so tasty and so fast! It will certainly make me think twice about throwing out a wrinkly pepper – and you don’t even need proper stock – according to Dorie, many home cooks in France use stock cubes. So don’t throw away those “on the verge” veggies – make soup! A GREAT intention for 2014, right?
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