Slowly but surely, my life is returning back to normal after the past month when I literally shut out everything in order to finish a major book translation. There was urgency to the assignment, and the subject was very delicate. I can’t wait to see the results in print. I will definitely let you know when the book is out.
Hopefully, I will have a bit more time to blog more frequently. This morning I sat down with my coffee and made a list of all the recipes I still want to share with you. Most, of course are French. I still need to make a perfect Îles flottantes, for example. And, I would love to get back on YouTube again. I miss cooking in front of the camera. I won’t promise anything, but I will try!
Earlier this week, I made what I know will now become my favorite soup ever. The combination of flavors is truly a thing of beauty: a perfect unity of spicy (chilies), sweet and creamy (coconut milk), fragrant (a mix of warm spices) and earthy (butternut squash). Although I try not to eat meat during the weekdays, as I was dreaming up this soup recipe, my cook’s intuition started yelling at me, “throw in some chorizo, throw in some chorizo, you MUST throw in some chorizo!” …
I am always a little sad when summer starts to draw to an end and the air gets that noticeable chill that makes you realize it’s time to get the sweaters back down from the attic and put the breezy summer dresses away. While I do like the fall, I am not really very particular about the winter. Cold weather and I just aren’t a good match. But before that real chill starts to set in, there are a lot of things to look forward to as the season starts to change.
This bright green soup was the product of a busy Sunday and a fridge full of odds and ends that needed to be used up. I really think the best meals are those put together on a whim. No preparation, no thinking, just following your heart and cooking!
All you need to serve is some good bread, real butter (or some rilletes, as I did) and a chilled Chardonnay. Some melon for dessert would be nice, too.
- 2 tbsps olive oil
- 1 small onion, chopped
- 2 cloves of garlic, chopped
- 450g broccoli florets
- 200g peas
- 150 g spinach, chopped
- 800ml vegetable stock
- 1 tbsp grainy mustard
- 1/2 large courgette, sliced into half circle
- 100ml cream
Heat the oil in a soup pan and gently sweat the onion for 2-3 minutes. Add the garlic and cook for another minute or so. Stir in the broccoli, peas and spinach. Add the stock and mustard, stir well and bring to the boil. Reduce the heat, cover and cook for 6 minutes. Add the courgette and cook for an additional 4 minutes. Take the pan off the heat, add the cream and blitz with a hand-held blender. Do not blitz to finely. It’s nice to have a little ‘bite’. Taste and add salt and pepper if necessary. You may want to serve with an extra drizzle of cream and olive oil and some freshly ground pepper.