Cold arugula and leek soup with lemon olive oil.
Recipes:
Zucchini Soup with Basil Oil and Pistachio
Asparagus Soup with Tarragon and Whipped Goat Cheese
Cold Arugula and Leek Soup with Lemon Olive Oil
At the beginning of my cooking career, I went on a kick of making puréed soups in my mother’s old blender (the same one my parents used for whiskey sours). I thought puréed soups were very fancy, because we didn’t have them at home. They weren’t standard Southern Italian fare, and they were smooth and elegant, what I then thought of as French, so different from the thick, lumpy, chunky soups we ate, the ones filled with little pasta shapes, beans, cheese, and whatever vegetables were on hand, your basic Italian-American minestrone. (My smooth soup era coincided with my fettuccine Alfredo kick, and I ate so much of that then that it’s now, even 30 years later, something I can no longer stand the smell of). (more…)
Erica De Mane 