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April 13, 2008
Chilled, Dilled Cauliflower Soup
Introducing the herb of the week: dill!
Serves four, 12 oz each without yogurt:
Cauliflower, raw 1078 g 269.5
Dill weed, fresh 100 g 43.0
Garlic, raw 20 g 29.8
1/2 cube vegetable broth, no salt added, 25
Then add: juice of one fresh lemon, no-salt to taste, pepper. We blended it to perfection using the hand blender that MR's mom got us for Christmas.
MR had his without yogurt. I am going to have mine with a half a cup of yogurt, nonfat plain from Butterworks Farms, because I feel it will add zest, and it will also add calcium.
In the meantime, I have made several other dishes with dill. Last night I made a raw squash salad with yellow squash, fresh dill, tarragon vinegar, and pepper. Topped with olive oil. Tonight I added dill to MR's main dish of asparagus, squash and quorn with a ton of diced lemon peel. Lunch included lemon peel (limonene, using up the lemon I squeezed for the soup!) and curry with Quorn, asparagus, and a host of other veggies.
In a lot of ways I love being on the road, but I miss being able to cook. Cooking is my big expression of creativity, and when I don't get to do it I feel somehow blocked. But alas, I am on the road three to five days a week now. Will do the best I can.
Posted by april at April 13, 2008 6:27 PM