A couple of weeks ago, I came to the conclusion that winter soups are orange, and summer soups are green.
A small discussion ensued, and I admitted that sometimes summer soups are red and winter soups are white...
And today — my winter soup was green.
I'm going to share a secret many of you probably already know. I learned this from Mollie Katzen, cutely and earth-mommily demonstrating her technique on some long-forgotten TV show. (And Mollie, if you read blogs, I met you once and I was smitten.)
The trick is silken tofu. Cook your vegetable. Cook it in broth or cook it in water. Season it with onions, spices, whatever. Allow it to cool somewhat.
Then throw it all in the blender with silken tofu, and give it a serious spin.
You will get creamy, healthful soup. I had some for lunch, and I'm still full.
Today's was made with a lone tree of broccoli, a small portion of diced shallot, half of a green jalapeño pepper, a couple of twigs of ancho cress, some chicken broth, and several silly squirts of fish sauce.
*This title is a throwback to one of Sam's collaborations with Andrew, just over a year ago, for a project called Foodography. The project has expired, and I miss it, even though I was only a sporadic contributor.