On Tue, 27 Apr 2010 15:17:28 +0000 (UTC),
(Charlotte L. Blackmer) wrote:

>In article >,
>koko > wrote:
>>
>>It's cold and rainy. Mmmm soup good.
>>
>>I sauted some carrots, shallots and onion. Added chicken soup base,
>>lentils and Herbs de Provence.
>>
>>Put some fresh spinach in the bottom of the soup bowl.
>>http://i44.tinypic.com/2rqi07o.jpg
>>
>>Topped with the soup.
>>http://i39.tinypic.com/xc8vug.jpg
>>
>>Warming and filling.
>>
>
>Lentils and spinach have an affinity for each other!
>
>To give you other ideas:
>
>My usual lentil soup is a curried one that has carrots/celery/onion and
>tomatoes in it while the lentils are cooking. The recipe directions
>specify slicing up a lemon into the pot, which really adds nicely to the
>flavor. (It's from the Williams-Sonoma Soup cookbook, which I have found
>pretty reliable. My regular minestrone is adapted from them - fresh basil
>and fresh green beans make it OM NOM NOM.)
>
>Spinach goes in basically when the soup is finished cooking - cover the
>pot and it wilts down on retained heat, while remaining green.
>
>Charlotte

Thank you Charlotte, I love getting new ideas. I think I'll add some
preserved lemon next time also.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 04/23/10