Soup To Nuts
One of my goals this week is to bring my lunch to work everyday. I already bring it most days, but I'm trying to be extra good this week. Do you think Santa will notice and put me on his list?
I just baked some salmon, but wanted something different to go with it. Last month I was reading Chocolate & Zucchini, one of my favorite food blogs, and saw a recipe for Soupe de Haricots Verts aux Amandes. I love soup, green beans, and almonds and the picture looked positively divine. I printed it and planned to make it in a few weeks time. Well, that time was tonight.
When I make soup, I usually don't use a recipe and just throw together whatever I have in the house. But I'm a big fan of Clotilde, so I decided to make an exception. I used her recipe more as a guide, rather than a rigid set of rules, so there were some changes.
I didn't measure all of the ingredients. I added some butter, garlic powder, walnuts, and a chicken bullion cube. I also added some celery. I once watched a cooking show, where they dicsussed "the holy trinity" of cooking, which is celery, onions, and garlic. I've noticed that when I make soup and don't use celery, the taste just isn't quite right. And who am I to break up the holy trinity just days before Christmas?
I didn't have quite enough almonds, so I added a quarter cup of walnuts. Whenever I cook vegetables, I reserve the liquid and freeze it for future vegetable stock. I also save drippings from chicken and fish for stock. I had 2 cups of assorted stocks, but I needed a bit more, so I added 2 cups of water and a chicken bullion cube. And just to save time, I didn't toast the powdered nuts. Other than these things, I pretty much followed the recipe. And yes, I know. That was quite a few changes!
This was my first time making soup where it's blended after cooking. I always wondered how creamy soups were made. Now I know! The texture of this soup is super creamy and the flavor is mild, but still really good. I may add a bit more seasoning the next time, but this recipe is a keeper. Thanks Clotilde!