Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Sunday, November 21
Puree Pastime
I hope I still like pureed soups when I'm old. It may be one of the only things I'm able to eat, so with luck I won't use up all my "puree karma" now when I'm young and have teeth.
Tonight (no photos, sorry!) I made a Mad Mulligatawny, a tiny batch of Zuke soup w/ apple, and a large batch of Shiitake Suprise. Yes, I'm making all of this up as I go.
See my previous exposition on mulligatawny for the gist of the thing. This time I omitted the regular potato, apple and carrot, and used sweet potato instead. Further, the amount of cloves was reduced, as the last batch was too clove-heavy, and I added a dried Chile Mulato. Other than that it was the same, and once pureed, was good and spicy.
Because I am taking a trip for Thanksgiving, I'm using up some soon-to-be-furry produce. The next soup was meant to be cream of mushroom (using shiitakes), and I thought about adding apple and zucchini. Once the apple and zucchini were cooked, I pureed them together as the shiitakes steamed. The result smelled good enough that it was just packaged up as is for lunch this week.
So, on to the shiitake soup. This couldnt be simpler. Cook 1/2 pound of shiitakes (or creminis would be nice, too) without fat - braise, steam, roast - whatever. When they are squishy, tip them into the blender with 3-4 cups of boiling water, 1 garlic clove, and 1 tsp of butter. Puree until you have a smooth, thick liquid about the color of a latte. Add salt to taste, and that's it. It tastes incredibly rich and the whole 5 cup batch is probably in the vicinity of 100 calories. Yikes.
Time posted: 21:52 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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