The weather calls out for soup dinner and you can find comfort in a bowl of green apple and blue crab bisque. Fresh crab meat is an excellent source of high quality protein that matches in a faultless way with the acidity of green apples, but the taste is balanced by adding a hint of sweet corn.
Enhance the taste of a conservative/typical dish like lentil soup by adding spices and herbs. Drizzle a few drops of vinegar and give pleasure to your palate. The acidic flavor blends perfectly with the soup.
This simple watercress and coriander velouté soup highlights the flavor of these two fresh herbs. Spicy, refreshing, flowery, with an aristocrat fine flavor, has a different effect from all these dull soups. The potato gives enough extra body to make it both satisfying and velvety.
Jerusalem? Artichoke? Despite the name it has nothing to do with the common artichokes. On the contrary, it’s a variety of tubers. For that reason and to avoid confusion, people have recently started to refer it as sunchoke or sunroot. About the main point: Taste… we could say that it is related to artichokes in a delicate-sweet way, especially now available on their peak season.
Strong vegetable combination and vitamin mix would describe this soup, ideal for this chilly autumn weather. Make it green! Make it hot!
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