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Has Achieved Nirvana |
I’ll be making this tomorrow. Sounds like it might be goid hot, cold or even puréed. Calories can’t be too bad - leave out the yogurt and it’s even vegan. From Bon Appetit
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Has Achieved Nirvana |
That sounds very good. Is it just me, or does 6 tablespoons of oil sound like a lot? I made a spicy chickpea and kale soup a couple of days ago. It was excellent!
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| Foregoing Practicing to Post Minor Deity  |
Sounds good! I have no problem with 6 tbsp. of EVOO. Steve-that chicken stock isn’t vegan.
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| Has Achieved Nirvana |
Sub vegetable stock. Could be fun - it’s devilishly hard to make taste like anything but it’s not impossible. I hear it’s all about the ‘shrooms.
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| Has Achieved Nirvana |
I don't think I'd eat this every day for lunch for 17 years, but it does look good... https://getpocket.com/explore/...source=pocket-newtab Just because I happen to have them on hand because of recent CSA box contents, I'd probably use carrots and kale instead of the butternut squash and spinach. I'd also skip the lemon. I've tried a number of recipes that include it (adds a fresh burst of flavor! the recipe usually says), but I find it's not really my thing. Can't believe it's the middle of summer and I'm looking at soup recipes.
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| Has Achieved Nirvana |
It’s good! Very good! Very fragrant, light but satisfying. Yogurt on top is much better than sour cream would have been. The recipe is more complex than necessary because it’s designed for a nice presentation. The chili oil really isn’t required - saute the garlic and chili with the onions. You won’t miss the extra three Tablespoons of oil. No need to decant and salt the yogurt - just spoon it out of the carton. Forgot to take a picture. Maybe tomorrow.
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| Serial origamist Has Achieved Nirvana  |
Sorry. Just the title of the thread sounds unappetizing. I’m not even gonna read the recipe. I hate celery.
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| Foregoing Practicing to Post Minor Deity |
It sounds good. Since celery is finely chopped and cooked, I think it just becomes part of the background. I’m used to seeing more assertive flavors with chickpeas, like cumin and tomato. But this should work nicely too. I don’t know how hot those chilies are.
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Minor Deity |
I'm with pj. I really don't like celery, no matter how fine it's diced or how long it's cooked. Except when it's in cornbread dressing. For reasons unknown, I enjoy it when it's made with celery. Granted, I cook the minced celery for hours in the stock before assembling the dressing, then I bake the assembled dressing another 30 to 45 minutes, so it does lose a lot of structural integrity. Also, mooshing it into the cornbread and other ingredients hides it better than letting it float free in soup.
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| Has Achieved Nirvana |
Not very, as it turns out. That’s the advantage of serving the chili oil separately. You add it in the bowl like a condiment. I ended up adding chili flakes leftover from takeout pizza packages.
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well-temperedforum.groupee.net The Well-Tempered Forum Off Key Chickpea and celery soup with chili garlic oil.