Root Soup #SoupSwappers

Wendy of A Day in the Life on the Farm kicked off this group: Soup Saturday Swappers. And P~, from The Saucy Southerner, is hosting our May theme which is Meatless Soups.

P~ wrote: "The Meatless Monday Movement has been around for a long time and is gaining momentum. May is a great month for all sorts of seasonal vegetables. Make a satisfying soup of any type, chunky, brothy, creamy, but use only vegetables and vegetable stock."

The Meatless Soup Pots

An InLinkz Link-up

I made a pot of soup rife with root vegetables and some greens. Though we're slowly getting away from chilly days and heading into the warmer month, This would still be perfect for a Meatless Monday...or any day really!

Ingredients

1 C diced onions
1/2 C diced fennel bulb
2 cloves garlic, peeled and crushed
2 T olive oil
2 C carrots, cubed
2 C potatoes, cubed
1 C celery root, cubed
6 C vegetable stock
2 C thinly sliced kale
1/2 C fresh parsley, chopped
freshly ground salt
freshly ground pepper

Procedure

In a large souppot, heat your olive oil. Stir in the onions, fennel, and garlic. Cook until the onions are translucent and beginning to caramelize. Stir in your cubed roots and cook for 2 to 3 minutes. Pour in the stock and bring to a boil. Reduce heat to a simmer and cook until the vegetables are fork tender, approximately 20 to 25 minutes. Fold in the kale and parsley and stir until the kale has turned a bright green. Season to taste with salt and pepper. Serve hot.

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

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