Salad 'n' Soup

Salad

Ingredients

Lettuce or mixed greens – 2 cups

Chickpeas- 1/4 cup (canned - rinsed and drained)

Olive oil – 1 teaspoon

Lemon juice – 1 teaspoon

Salt and pepper to taste.

Sprinkle of flaxseeds.

Preparation

Toss together mixed greens or lettuce and chickpeas.

Drizzle with olive oil and lemon juice, season with salt and pepper, and toss again.

Sprinkle with flaxseeds.
Source : The Internet

Creamy Tomato Soup

Ingredients:
Ripe tomatoes – 2 lb

Olive oil to coat tomatoes.

White onion – 1 (chopped)

Carrot – 1 (chopped)

Small fennel bulb – 1 (chopped)

Unsalted butter – 3 tablespoons

Chicken or vegetable stock or water– 2 cups (I used water)

Fresh tarragon – 6 sprigs

Fresh parsley – 6 sprigs

Salt and freshly ground black pepper to taste

Heavy cream - ½ cup

Parsley Croûtons

Baguette – 12 thin sliced

Olive oil to coat both sides of each piece of baguette

Garlic - 2 gloves (cut into half)

Teleme cheese (or Parmesan) – I used parmesan

Fresh parsley – ¼ cup (chopped)

Method:
Pre-heat the oven to 425 degrees F.
Cut the tomatoes and remove the seeds. Coat them with olive oil.
Place the tomatoes in the baking dish for 30 minutes in the oven.
In between turn the tomatoes every 10 minutes.
When the tomatoes' skin begins to darken and blister, remove the baking dish. Let it cool.
Remove the skin. Reserve the pulp and the juices.
Melt the butter in a thick saucepan and add the chopped fennel bulb, carrot, onion and saute.
When the veggies turn soft add the water, fresh tarragon, fresh parsley.
Simmer for 30 minutes.

During this time, let's cook croutons.
Preheat the oven to 400 degrees F.
Coat olive oil on both sides of the sliced baguettes. Place it on a baking sheet.
Rub one side of baquette with garlic and add the teleme cheese or sprinkle parmesan cheese. Sprinkle the parsley and bake till brown.

After 30 minutes, remove the sprigs of tarragon and parsley.
Add the tomato pulp and juice to the soup.
Let it cool.
Blend the vegetables in batches.
Return the soup to the pan and add the heavy cream. Heat it till warm.
Season it with pepper and salt.
While serving, float the croutons on the bowl of soup.

Source: Noble Pig.

Salad sent off to the 15-Minute event.

Posted in: Salad, soup