Tuesday, March 9, 2010

spinach soup

spinach soup-hand full of cut celery-3 hand full of spinach-1 onion -2 potatoes-hand full of cut leeks
1 glass of white white-1 broccoli-fresh persil-thyme-sage-home mage chicken stock- all organic 

cut onions-put in 5 qt le creuset -olive oil- let onion get yellow add celery potatoes and leeks- add wine-once everything is tender add stock to fill the 5 qt-at the last minute add the persil and spinach-cook very quick as you want the spinach to cook very little like 5 minutes-then blend-add parmesan cheese to bowl and eat with a delicious belgian beer like orval.
tea-water-lemongrass and ginger

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