Dinner for Two on a Chilly Eve
My new attempts at making fresh produce the centerpiece of our meals are paying off - tonight Scott and I enjoyed a warm, seasonal meal chock full of delicious veggies. First, we sliced, diced, chopped and minced a lot of onion, garlic, celery and potatoes and simmered them down to make a soup base. Meanwhile, I stirred a tablespoon of fresh lemon juice in two cups of milk to make a sort-of instant buttermilk. After the base was simmered (20 min.) I added a head of chopped broccoli and the peeled and chopped stem from the broccoli and two tablespoons of minced fresh basil and simmered for 10 minutes. Then, I blended a bit of the buttermilk and the veggie soup in small batches (about four) in my blender until smooth and reheated, adding salt and pepper, marjoram and thyme to taste. Hence the fantastic Cream of Green Soup. Then, I sauteed some chard and kale and four (!) heads of garlic with a tablespoon of olive oil until wilted. I added this to a platter of sliced tomato and red onion,
