Aphorisms from the Professor: Brillat-Savarin

Monday, October 5, 2009

Tonight exemplified one of my favorite things about doing a CSA: sometimes you need to use a common ingredient in a new way. We've received string beans of some kind just about every week for the last month or so. While the green beans have been delicious, we were getting a bit bored with the standard preparation. With the help of our new food processor, my boyfriend tried something random: green bean soup. I was very impressed - the soup had a wonderful depth of flavor, in many ways reminiscent of a chili.

Green bean soup garnished with bacon, sour cream and toasted & buttered Italian round

Rack of lamb
Green pepper & tomato salad
Butternut squash tart

1 comment:

  1. What a great idea! I would never have thought to try a green bean soup (probably since neither Tony nor I are HUGE fans of them, so I rarely buy them), but it sounds like a great use of them. I made a leek & potato soup (with some asparagus thrown in that was about to go off) this weekend that I garnished in a very similar way (b/c everything is better with bacon!).