An “I’m under the weather” minestrone for George, Kate and the boys

30 December 2011

butter lettuce salad with buttermilk vinaigrette

chickpea and barley minestrone with kale from the garden and Parmegiano Reggiano

sliced oranges with honey and pomegranate seeds

The kitchen soundtrack:  “Goodbye Yellow Brick Road” and assorted hits by Elton John


The very, very green soup

photo by Jeremy Atherton Lin

The soup was made by sautéing onion until soft, then adding a lot of borage and spinach to the soup pot. I cranked up the heat and put a lid on the pot to let the greens wilt a little, taking care to stir them around from time to time. When the greens had collapsed a bit, I added the arugula and covered the pot again to let the greens continue to wilt. Then, I more-than-covered the greens with already boiling water from the “instant kettle”, added a large potato that had been halved and sliced into 1/2 inch pieces and simmered the whole lot until the potatoes were tender. After pureeing the soup extremely well, I added a bit of sugar to balance the intense bitterness of the greens, which were still pleasantly bitter come dinner time.

We each made “drawings” in our bowls of earthy soup with the tangy sheep’s milk yogurt. There were infinity symbols, animal faces and the cosmos, among others.