Have
you noticed that in the fall there are lots of different kinds of
vegetables in the grocery stores? There are squashes of all kinds and
root veggies and at least some I really have no clue about. I felt a
bit like that when I was the person who shopped this week for the
ingredients for this week's soup, Vegetable Pesto .It sure had a lot
of vegetables!! it had spinach, onion, mushroom ( is that considered
a vegetable?)carrot, potato, tomato, parsnip, turnip, celery, green
pepper, leek, garlic, green beans, peas, squash, and cannellini beans
You
can see by looking at the photo it was chock full of veggies. Mike
had made the pesto with Parmesan cheese,basil and garlic and we had
some in a small dish on the side as well as some included in the
soup.
I
had planned to cook French bread in the bread machine but it wasn't
until I had the machine whirring away kneading all the ingredients
that I realized that this loaf would be ready approx 2 hours after we
had finished eating our soup. What to do? Fortunately I had a
loaf,all be it, a rather sad looking thing in the freezer that I had
made about 4 months ago. I quickly defrosted it and hoped it would be
okay. I reckoned we could always toast it if needed. Thank goodness
no visiting friends were coming today.
The
soup turned out to be just fine and looked a lot like the photo in
the book . It was very tasty especially when the pesto was added and
stirred into the mix. The fun was in eating it and trying to
recognize the individual tastes of the many veggies. We both gave it
high marks, 8.5. I would have like a few less veggies and a bit more
juice or liquid.. Mike would have preferred it to be more spicy. That
has been duly written in the cookbook for next time.
PS
Time to mature doesn't work with bread!!
Good & Healthy! Never seen sso many veges in one dish, and with the addition of pesto.. well!
ReplyDeleteJohn