Soup, cooled, is a smoothie. A smoothie warm is soup.
This blog in recent years has focused more on food. Those mainly have covered recipes. A few posts have explored the thinking, how my preferences developed.
Pureeing soups as a trend began the decade before last. They’re still hard to avoid. I like to see then eat a multitude of colors, textures and shapes. Can’t tell the carrots from the broccoli when you whiz everything down to pulp.
There are exceptions, like potato-leek soup. Both were among the first homegrown produce available at the Fayetteville Farmers Market weeks ago. Leeks pack a lot of onion flavor with little bite. Yet even the tender white part of the stalk is fibrous. Whirring up helps. Cooking in red lentils or adding canned white cannellini beans hide plant protein with a minute of an immersion stick blender, add creamy body, too.
Served at room temperature or cooler it’s called vichyssoise, oo-la-la. I spruced up leftovers with kale, simmered then re-pureed. That’s when I beheld a vegan green power smoothie.
I had been mocking smoothies all this time. I did enjoy Tropical Smoothie last year, been meaning to go back.
) ) ) )
While no pickle freak, a jar in the fridge is handy for snacking. Finally finished that jar a while ago. It and the one before that though just weren’t as tasty, and they were from top companies, too.
Puckery cukes are tricky to find in my city’s new Whole Foods Market. What look like them are labeled “fermented cucumbers.” This no doubt is due to renewed interest in the benefits of kraut, kimchi and the like — as opposed to brining in salt or soaking in vinegar. But I sought a regular affordable reliable pickle.