With fall definitely in the air, here is an earthy soup that can readily be doubled and frozen for even chillier days (or nights) ahead. As presented from cooks.com, serves 4.
Although the title says “cream”, there is nothing high fat about this soup. The creaminess comes from the farina and the puréeing of the soup.
Melissa Clark’s recipes, in the Dining Section of the NY Times from 10/24/12, is tasty and easy enough; just don’t let the ingredient list discourage you! It serves 4.
The website, www.prairielandcsa.org, had links to a few recipes using purslane, which has a rather limited culinary following. This one, taken from The Wild Vegan Cookbook , sounded reasonable (and easy) enough, if you...
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4
Original adapted from Uncommon Fruits and Vegetables by E. Schneider.
This recipe was in the July issue of Gourmet magazine.