Late night supper - fresh carrot ginger soup made this evening, with green bean - garlic dip, made with broad beans picked from the garden by Piper Cub and Mrs Piper.
Fresh baguette from the local patissierie for the dip - just tasted Fresh!
Shameless tease! You don’t just put that out there with no recipe or anything. Is the soup a puree? I have trouble with cooked carrots in lump form. Little bits are OK but large pieces skeeve me out. Celery, too. It’s a texture thing. The onions are the largest veg in my chicken soup base and they aren’t very big.
Sounds great! (And now I’m getting hungry. Wonder what’s in the fridge and pantry…)
Here you go, Sodalite:
Fava Bean Dip with Goat Cheese and Garlic
The soup recipe makes quite a bit, so I halved all the quantities for carrots and stock, but kept the ginger and other spices at the amounts in the recipe, since I like things spicy.
I was hoping for instructions on how to dip the soup into the green bean dip.
Sigh. The quest continues.
(But it’s a tasty quest, apparently!)
Yay! Thank you. 