Last summer, while produce shopping at the Union Square Green Market, I found yellow, green and purple string beans. I thought my kids would be ecstatic to eat rainbow beans (it's all about the marketing, people). I bought the three kinds and steamed them for a couple of minutes (separately, I didn't want to take any chances with the colors bleeding) to serve them for dinner. Oh!! How disappointing it was to discover the purple ones had magically morphed into their green siblings. No traces of purple left*...I felt robbed. My whole strategy was destroyed.
I've been holding grudges about the incident since then, so I'm dedicating this post to mention some of what I consider to be the saddest food deceptions I've encountered lately.
*NOTE to self and those of you who find those "Royal Burgundy" beans. As I learned after the fact, you should eat them raw. Direct heat decomposes the purple pigments called anthocyanins, which are responsible for the purple color in many fruits, vegetables and flowers. The beans turn green because the chlorophyll--which was always there, but hidden by the darker hue of the anthocyanins--becomes prominent once the anthocyanins levels decrease.
Extra tip: anthocyanins love acidity, so vinegar and lemon juice will preserve the beans purpler (made up word?).
OK, so I've complained about the doings of mother nature and the purple-not-really-purple beans. Now, the following I find to be pathetic. I know I just said it's all about the marketing, and the folks at Nabisco certainly agree, as they have the chutzpah to decorate their trucks with this add for Oreos:
Three words only, but I'm sorry, it's just very offensive. Fresh is definitely not the right adjective. Oreos might be tasty, sweet, eternal, liked-by-most, black and white, creamy-centered, etc, etc... but NOT fresh! They are supposed to defy freshness. They don't spoil, they are ever-lasting. Not fresh.
Moving on, I was recently browsing through the shelves at the gorgeous new kosher butcher and bakery they opened in the Upper East Side. The place is full of beautiful, unique and delicious-looking foods. I almost broke into tears when I saw White Truffle Oil. Its box looked so fancy, and the Italian landscape in the label convinced me to pay the $25.00 for the little bottle. "Quality," I justified myself... Maybe once I used it, it would be like in the pasta commercials, where Andrea Bocelli sings harmoniously in the background as the Tuscan sun illuminates the golden wheat fields.
Well, it happens to be that if you read the aforementioned colorful label closely, and by closely I mean with a magnifying glass, and bypass all the "white truffle oil" titles in it, you'd discover that the ingredients of D'Allasandro Gourmet Ingredient's white truffle oil are: "100% pure olive oil infused with artificial truffle aroma." Thank you very much for shattering my Italian dreams!
Finally, I'm closing with Starbucks' colorful touch on their Strawberries & Crème Frappuccinos, strawberry-banana smoothies, raspberry swirl cake, and red velvet whoopie pies. Well, the pink and red in those goodies doesn't come from anthocyanins like they do in purple beans, real strawberries and raspberries. The company, after pledging that: "From coffee, tea, smoothies and skinny lattes to fresh fruit, salads, whole grains and reduced fat pastries, Starbucks offers a variety of delicious options to meet our customer’s needs. And you can feel good knowing that all of our foods are no more than 500 calories and free from unnecessary ingredients like high fructose corn syrup, artificial flavors, dyes, and artificial trans fats," can't be accused of failing to comply with their promise. In deed, they don't use artificial dyes. They use the very natural extract of cochineal beetles, yes bugs. It doesn't count as a lie, but it just shows how little we really know the foods and drinks we are consuming. You thought you were getting a fruit smoothie, well you got it with the secret ingredient, and it wasn't love...
Don't worry, the company said that by June, they'll finish replacing the bugs with lycopene (from tomatoes). I wonder why they don't just use strawberries or raspberries...
If you made it here reading me kvetch, I thank you, and as a token, I'll share with you this recipe. Just like the rest of the post, it's a bit deceptive in many ways, and I hope you enjoy it.
FARROTTO WITH JERUSALEM ARTICHOKES AND OYSTERS
- Farro, a type of ancient whole wheat, without an exact and universally accepted definition, can be the berry--according to different Italian regions and opinions-- of emmer, spelt or einkorn wheat varieties. Farro is similar in taste and consistency to barley, it has a nutty taste and delicious chewy texture. It's rich in fiber, vitamin E and magnesium. It's cooked in liquid like most grains and it can be prepared like risotto (called farrotto). But instead of standing at the stove mixing and mixing for a long time, it's possible to CHEAT using a crock pot.
- Jerusalem artichokes, also called sun chokes, although delicious, are neither from Jerusalem nor artichokes. Yes, the name is poetic, but completely MISLEADING. According to Claudia Roden's The Book of Jewish Food , these North America native tuber is linked to the Holy City due to a "seventeenth-century English distortion of the old Italian name girasole (sunflower) articiocco, acquired because it tastes like an artichoke and produces a flower that turns to the sun." Although sun chokes look similar to ginger root, their flavor is mild, nutty and sweet. Their carbohydrates are mainly in the form of inulin, a type of fiber that has been suggested to aid control blood sugar levels, and feed the healthy bacteria in our gut (prebiotic). They are high in iron, potassium and vitamin B-1. But please note that these delicious knobs should be eaten in moderation for the first time, as they tend to cause gas in some people. I personally love them roasted whole, peel and all. Just scrubbed really well, some extra virgin olive oil and into a very hot oven.
- When I say oysters, don't get too excited about shelled mollusks, as I'm referring to oyster mushrooms. These delicious fungi are a good source of zinc, iron, potassium, calcium, phosphorus, vitamin C, folic acid, niacin, and vitamins B-1 and B-2. Their name does come from their similar appearance to real oysters. And although this vegan version doesn't make any pearls, it's great for strengthening the immune system and is rich in ergothioneine, a very protective antioxidant found in mushrooms.
INGREDIENTS
- Lacto-vegetarian (contains dairy)
- Free of: nuts, eggs, soy
1 cup farro (I used semi-pearled)
21/2 cups low sodium, organic vegetable broth
1/4 cup white wine, optional, but recommended
3 fresh garlic stems (use 3 garlic cloves, if you can't find fresh)
4 small (or 2 large) shallots
1/4 cup extra virgin olive oil
1 pound small Jerusalem artichokes, rinsed and scrubbed
3 tablespoons extra virgin olive oil
3 (3.5 ounces) packages oyster mushrooms, tough stems discarded and caps cleaned with a damp paper towel
Parmesan cheese, to taste
sea salt and fresh black pepper, to taste
METHOD
In a slow cooker (crock pot), place farro, broth and wine and turn on on high (i like using crock pot liners for easy clean-up).
Cover and let cook.
Peel and chop finely garlic and shallots. Quarter Jerusalem artichokes.
In a saute pan, heat oil and cook garlic and shallots until soft.
Add Jerusalem artichokes and let them caramelize for a couple of minutes, mixing often to avoid burning. Season with salt and pepper.
Add mushrooms and cook for another 2-3 minutes. Season again with salt and pepper.
Remove from heat and add vegetable mixture into crock pot.
Cover and let cook in high for about 2 1/2 hours or low for 5 hours. Go have fun and when you come back, your gourmet dinner will be waiting...
To serve, check for seasoning and adjust accordingly. Ladle into bowls and sprinkle with Parmesan cheese and freshly ground pepper.
Deceive: don't tell anyone it was SO easy!
I shared some of our Florida days with a woman who I hope has impacted me for life, and not just for the Passover week. This 78-year-old widow has happiness imbibed into her bones. Life has tried to remove it out of her with many sad events and hardships, but it's been unsuccessful. She smiles, she laughs, she deals with everything and everyone with patience, and thankfulness, with sweetness, fun, laughter and courage. As if everything were an award or a privilege. In short, she's like a ray of sunshine.
She's chatty, warm, helpful and considerate. She goes to the gym and lifts weights. She's independent and travels visiting her children overseas. She talks to everyone with joy. From the bus driver to the policeman, the chashier, my children and me.
I'm glad I'm writing down all this, because every time I think that things are hard or not fair, I can come back to this post and remember how life doesn't justify grumpiness.
She told us this story. It gave me goosebumps, made my heart clap, and I need to share it.
Many years ago, while her beloved husband was in the hospital being treated for the disease that eventualy took his life, she got home one night to have a couple of hours of sleep before going back to see him. Suddenly, she saw a gigantic black moth in her living room. She was terrified by the winged insect. Her first instinct was to ask her husband to get rid of it. He couldn't help her. He couldn't be there. And that's when it happened: she realized that she had to be in charge of her life. She missed him terribly already, and he wasn't even gone then, but she realized exactly at that moment, that she had to learn to rely on herself. She had to be there for herself, as no one else would be able to do it.
She made two holes on a pillowcase and put it on her head as a protective mask (alternatively, the moth could think she was a ghost and run away). She wrapped her hands and with her heart pounding hard, she chased the invador with a broom. After swinging her weapon for a bit, she eventually got the moth and discarded it. She was sad but triumphant, and that feeling pushed her forward. She had conquered her own fear of being by herself. The moth was like the loneliness that she was fearing was aproaching her life at a fast pace, but she found out that being alone and lonely was not the same thing and she trusted herself with the responsibility of moving forward despite whatever the future had in store for her.
Between giggles and pain, we all listened, and I think it left us all thinking and hopefully, remembering a story that changed our attitude forever.
I went grocery shopping with her the other day and I found Mexican mangoes in the fruit section. When I saw them, I thought to myself: if this lady were a fruit, she would be one of those species: sweet, bright, soft, full of flavor, interesting, and you'd enjoy them any time of the day, again, like a ray of sunshine.
I try to buy local produce as often as I can, but I'm partial to my imported Mexican mangoes. I've adored them since I was a little girl. When I go home to visit my grandmother, she always makes sure there are dozens of them waiting for me, and that's basically what I eat for the whole trip.
In the US the Ataulfo variety is the most common, but I don't really select them for their specific variety. I just make sure they come from Mexico and that they are the yellow, smaller kind. Some mangoes from places like Haiti look the same but are completely different in both, flavor and texture. So I insist: make sure they are Mexican!
Two years ago I turned my friend T into a Mex-mango convert, and since then, when spring starts and the taxi-yellow hued fruit begins showing up in street stands, we play mango treasure hunt via text messages letting each other know where we found the perfectly ripe ones. We keep it going until it's evident the season is over, but let's not think about that yet. We have to enjoy them while they are here!
Mangoes are not only delicious. They are also full of nutrients: They are high in fiber, vitamins A, C and E, and other antioxidant phytochemicals, that can have protective qualities against different types of cancer. They a good source of vitamin B6, potassium and copper. And it's also been suggested that including mangoes in our diet might help reduce body fat and control blood sugar. Did I mention they are considered an aphrodisiac??? More on that coming up in a future post!
MANGO SALAD
This is a refreshing and healthy dish. Perfect for the warm months. You can serve it on top of grilled fish or chicken, or add some cooked black beans to it to make it more fulfilling and increase its protein and iron content. If you mix it with some cubed sushi-quality tuna, it makes an awesome ceviche. Also, it takes heat really well, so some chopped serranos or any other chiles could be a great addition.
I used some local purple radish shoots that I found in Florida. They were gorgeous, super tasty, and are incredibly healthy. Use them if you find them, but don't worry if you don't. Other shoots or micro greens would be great too.
INGREDIENTS
- Vegetarian (contains honey)
- Free of: gluten, dairy, eggs, soy and nuts
- Super ingredients: all of them! This salad is full of vitamins, fiber, phytochemicals, antioxidants and good fats
3 Mexican mangoes, peeled, pitted and cubed
1 ripe avocado, peeled, pitted and cubed
1/2 cup fresh mint leaves, torn into small pieces
1/2 cup purple radish shoots (or any other kind of shoots or micro greens)
1/2 onion, finelly chopped
1 tomato, cubed
2 lemons, juiced
2 tablespoons extra virgin olive oil, or to taste
1 tablespoon raw honey, or to taste
Course sea salt, to taste
METHOD
In a medium bowl, mix all the fruits and vegetables with the lemon juice, using a spatula. Be very gentle, as you don't want the avocado to turn into guacamole!
Add oil, honey and a bit of salt. Mix again and taste. Readjust seasoning and serve (or change according to the variations suggested above).
It can be refrigerated for a couple of hours. The acidity of the lemon, the mango and the tomato, keep the avocado bright and green.
Serves 4
Enjoy!
Preparing for Passover is an intense, difficult and detailed process. That's why we pack our sunblock, flee to Florida and knock at my sister and brother-in-law's door asking to take us in for 10 days. There, we help tape the last cupboards that will stay closed for the next seven days and clean the few shelves remaining to be freed from the forbidden foods.
There's definitely some stress right before the holiday. Having everything ready makes you suffer a bit.
But I guess it's all on purpose, as once the festive dinner --the Seder--starts, we can taste the relief and freedom that we are supposed to savor this time of the year. We are not slaves anymore, and we are hoping we can continue to be free for all the generations to come.
The story is told among symbols of tears, bitterness, miracles, and sweetness. There's despair, fear, faith and hope. It's just like life itself. But this time, we make sure we take a break from every day life and appreciate the difference of what it was, what it is and what it could be.
There are also the 4 required cups of wine, that I obediently drink and then I feel so free!!!! My kids play with their cousins and show off all their school acquired Passover knowledge (that cost us a fortune, but as Master Card says: "it's priceless") and celebrate the moment as the best time of their lives. And why shouldn't they? Thankfully, this Passover, we are free, together, healthy and eating catered matzah ball soup. How better can life get?
Despite ordering in the whole Seder meal at the local kosher store, every year I try to make my own charoset, the mortar-like food that has different recipe depending on each household. Mine was given to me by my maternal grandmother, who in turn, got it from her Turkish grandmother, and in a holiday that celebrates Jewish generations, my great grandmother's charoset makes me celebrate a delicious preparation and the generations that made up, make up and-- hopefully-- will make up my family. From Turkey, to Mexico and now in sunny Florida shared with my Brazilian and Belgian relatives...
But, besides being an important link to my family and my origins, this is a delicious recipe. The following in an email from my friend (and former boss), the Vice president of the James Beard Foundation, Mitchell Davis. I had shared the recipe with him and he used it about 5 years ago at a presentation. He later included it in his cookbook Kitchen Sense.
"[We] gave our talk this weekend on Jewish Food and Identity at Kolel: The Center for Jewish learning in Toronto. We included a demo of rugelach and different charoseths, and of course, yours was by far the favorite. Everyone loved it. My sister wanted to use it as a breakfast spread. So now there will be people in Toronto making the Zohn family chroseth (or whatever family it's from). Hope all is well. Many thanks. Mitchell"
I do hope that you make it too! And it's incredible smeared on matzah for breakfast in Passover (Mitchell's sister was right on!)
GREAT GRANDMOTHER ROSA COHEN'S CHAROSET
I'm sure this recipe was originally made by hand with a mortar and pestle in my great grandmother's kitchen in Smyrna, Turkey. My grandmother makes it in the blender. At home, I use my immersion blender, but a food processor works just fine.
Once, I found myself without fresh apples, and since I did have some unsweetened apple sauce, I took that route. These days, I don't even bother with a machine for pureeing. I buy ground nuts and throw everything on a Ziploc bag. For some reason, and despite lots of changes in the ingredients and techniques, it's a very forgiving recipe and always ends up being delicious.
INGREDIENTS
- Vegan
- Free of: eggs, soy, dairy
1 organic Gala apple, peeled, seeded and cubed OR 3/4 cup unsweetened apple sauce
6 pitted dates
1/2 cup raisins
Juice of 1 orange
2 to 3 tablespoons orange preserves (or apricot if you can't find orange)
3 tablespoons matzah meal
1 1/2 ground nuts (I like pecans, but walnuts, hazelnuts or a mix work well too. I think hemp seeds might be a good substitution if you can't use nuts)
METHOD
Process all the ingredients in a food processor or blender, until pureed or the desired consistency is achieved. Or, simply throw it all in a large (1 gallon) Ziploc freezer bag, making sure there's no air trapped in the bag. Zip it closed and mush it with your hands, a rolling pin, your feet or anything you want, until it turns into a paste. Kids love helping out with this task!
Enjoy and have a meaningful, redeeming and wonderful Passover (or Easter, where it can also be served).
Gorgeous sunny, perfect spring days in Manhattan last week. I saw Carolina Herrera dressed in her trademark chic. She walked elegantly in her suede stilettos and blond hair as she gently pulled a leash, proudly praising her black poodle for peeing near a tree. I passed her and her dog and smiled to myself. I love NY! Then I picked up my kids from school and instead of the usual protest, they welcomed me with smiles. Precious!
The breeze blew in the scent of the new blossoms crowning the trees. Their branches had been naked for many months. Overnight they are full and colorful. As a friend of mine commented one of those days: "Manhattan smells like flowers. Can you believe it?" This City tends to emit plenty of aromas, but trust me, they are rarely pleasant, so it's a time to rejoice.
Bright yellow daffodils bring sunshine to the sidewalks and, just as every year, they allow me that relieved feeling of the cold season being over.
Colorful tulips are making their entrance, and nice and springy produce is showing up at stands, markets, and who am I kidding? at Fairway.* Asparagus, artichokes, baby eggplants and rhubarb are being stocked. Organic berries slowly become more affordable. All the stores are now decorated with the Easter pastel palette and filled with chocolate, marshmallow and candy bunnies, chicks, and eggs.
And with all that spring excitement comes Passover, with its traditions, preparations and questions. In NYC, "baby's first Seder" onesies, toy plague kits, and wind-up walking matzah balls (yes, seriously) are displayed right across the pink Peep marshmallow bunnies.
Although quite "innovative," these Passover products have been outshone this year by QUINOA, which has taken the central stage of the Passover panorama. I haven't seen yet a current Passover publication in which this ancient seed of the Inca isn't mentioned. Is it allowed? Isn't it? Why, how, where? It used to be a little known grain-looking ingredient famous only among healthy-eating aficionados who praised it as a good source of vegetarian complete protein, iron and calcium. In the last 10 years, it has gained tremendous popularity, probably also due to the increase of Celiac disease diagnosis, as quinoa is gluten-free. Quinoa has gone kosherly mainstream, as some rabbinic authorities have permitted to be eaten during the 7-day Jewish holiday. Of course there are those who don't embrace it nor recommend it, but apparently it's been accepted by many. And I will definitely be preparing it.
Quinoa makes a great tabbouleh when you add to it chopped tomatoes, cucumbers, fresh mint and dill, lemon juice (fresh, please) and extra virgin olive oil. I also like it with carrots, kale and lots of garlic and chiles. In general, I think it goes well with any combination of vegetables and gets great texture when served with crunchy seeds or nuts! I made the following version last week, in one of those fantastic spring days I was talking about. We enjoyed it very much, even if it wasn't Passover yet and we could have had some couscous instead.
It's full of goodness and it's a great lunch when you want to take a break from the classic heavier dishes of the Holiday.
*Due to an overwhelming credit card bill last month, I'm abstaining as much as I can from visiting that place, my favorite store, my muse, my office...
QUINOA WITH ROASTED GRAPES, SHALLOTS AND ITALIAN EGGPLANT
Serve it warm or at room temperature. Just make sure it's seasoned well before you plate it. Sometimes it needs readjustments with salt, pepper, lemon juice or honey.
- Vegan
- Free of: soy, dairy, wheat, gluten and eggs
- Super ingredients: quinoa (provides complete protein, fiber, and iron), eggplant (rich in antioxidants, such as anthocyanins, vitamins, minerals and fiber), grapes (rich in phytonutrients, especially anti-aging resveratrol), lemon (vitamin C and limonoids), garlic (contains powerful phytonutrient allicin)
INGREDIENTS
1 cup quinoa (rinsed if package instructions specify to do so)
2 cups water
1/2 teaspoon fine sea salt, plus more for seasoning
Pinch saffron threads. optional
2 Italian (baby) eggplants (stems trimmed and cut into 3/4-in cubes. Don't peel)
1 cup seedless grapes
2 shallots, peeled and roughly chopped
1/2 cup extra virgin olive oil, separated
1/2 cup salted pistachios, shelled (optional)
1 lemon, juice and zest
About 1 tablespoon fresh herbs, chopped (I used thyme)
About 1 tablespoon raw honey, or to taste
1 garlic clove, minced
Black pepper, to taste
METHODPreheat oven to 400F
Line one rimmed baking sheet with parchment paper and set aside.
In a medium pot, bring quinoa, water, 1/2 teaspoon salt and saffron to a boil. Reduce heat, cover pot and simmer for about 15 minutes, or until the liquid is absorbed and the spiral-shaped quinoa germ detaches from the seed.
While quinoa is cooking, place cubed eggplant, grapes and shallots in a bowl and add 1/4 cup extra virgin olive oil. Toss with your hands making sure all the fruits and veggies are well oiled. Season with salt and pepper.
Roast for about 20 minutes. The eggplant will be soft and melted, and the grapes' skin might burst, but make sure they don't burn.
In a serving bowl, place cooked quinoa and fluff it with a fork. Add in roasted eggplant mix and pistachios.
Season with the remaining olive oil, add the juice and zest of the lemon, sprinkle in the herbs, swirl in the honey and add the garlic. Mix well, but gently.
Taste for seasoning and adjust if necessary.
Serves 4-6 people
Ask anyone in the education field and they would agree that cooking is a great way for children to learn mathematics. There's counting, measuring, adding, working with fractions, pattern making, etc, etc...
However, in my personal experience, the height of the arithmetical learning process doesn't occur in the kitchen, but at the table: Nothing teaches kids about numbers--and life--better than dinner time. They don't only learn how to count, they learn how to negotiate, estimate, calculate probability, make predictions and to understand the essence of the human psyche.
You might think I'm crazy (and you might be right), but I'm not wrong, as I've proved my theory over and over. I conduct the same science experiment every night and it always works. I offer my children a balanced, nutritious, wholesome dinner, made keeping in mind (mostly) their food preferences (which I might say are complete opposites between the two of them), and it always has the same result: I have to start bargaining about how many peas they still need to eat, how many more pieces of broccoli should go into their mouths, how many more spoonfuls of soup, so they can finally eat their dessert. I make an offer. They calculate, analyze, feel the territory. They add, count a bit more, subtract, and empirically discover the beauty of fractions. They give me a counter-offer. Our numbers go back and forth until we reach an agreement.
I know...this is wrong for a million reasons, and I should be in charge of stopping it: food treats should not be a prize, no negotiating should take place with kids, etc, etc. But I can't put an end to it, because if a square of chocolate, a cookie (or yes, one cherished Jellybean saved from a party favor bag) will motivate them to eat more veggies, I shouldn't oppose to them learning math in the process. Right???
The following recipe is based in one I originally found in an issue of Gourmet back in 2001. While I'm still mourning my favorite food magazine, I'm glad the recipes are still available online. So here's the link to the original version that I ended up changing a lot for this post. The one at Gourmet is a bizarre sounding combination of a soup. When you read it, it looks more like a smoothie recipe, but it's surprisingly delicious. I'm skipping the banana because my daughter cannot tolerate that fruit and she can feel it even if I disguise it in soup with curry, so I decided to experiment with parsley root. Also, I had a lonely carrot hanging out in the fridge, and I threw it in. I really liked the final result.
The soup is called "One-of-Each Soup" because it uses one of each ingredient, feel free to play around. As for the math, as long as you can count to 1 you can prepare this soup. The numbers that will follow at dinner time are up to your kids and might be harder to calculate....
ONE-OF-EACH SOUP (my version)
- Vegan
- Free of: eggs, nuts, seeds, eggs, dairy and soy
With a slight Indian flavor but at the same time a delicate taste, this interesting soup is good at the first spoonful and keeps getting better and better as you eat more of it. It has an interesting quality for becoming yummier at each mouthful.
With a variety of vegetables and fruits, the curry spices and the greet tea, this dish is full of vitamins, fiber and powerful antioxidants.
INGREDIENTS
- 1 large organic potato, peeled and coarsely chopped
- 1 medium onion, coarsely chopped
- 1 organic celery heart (inner pale stalks with leaves), coarsely chopped
- 1 organic Granny Smith apple, peeled and coarsely chopped
- 1 parsley root*, peeled and coarsely chopped, reserving leaves for garnish
- 1 organic carrot, peeled and coarsely chopped
- 1 pint (2 cups) brewed green tea, cooled (plus more for thinning the soup if necessary)
- 1 cup unsweetened rice milk
- 1 tablespoon extra virgin olive oil, plus more to finish the soup
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 (5.46 oz) can coconut milk
*Since parsley root is some times hard to find, you can switch it for its identical looking impersonator: parsnip.
METHOD
In a medium saucepan, bring cold brewed green tea, vegetables and apple to a simmer. Cover and cook for about 15 minutes, until tender.
Stir in ric and coconut milk, 1 tablespoon olive oil, curry powder, and salt and heat just until hot (do not boil).
Puree soup in a regular on immersion blender until smooth (use caution when blending hot liquids). Thin soup with more green tea, if needed.
Finish soup with a swirl of olive oil and garnish with the reserved parsley leaves.
Serve hot.
Freezes well.
Serves 4
