This was an incredibly tasty soup. Due to Matt's food idiosyncrasies (soup is not a meal, will not eat zucchini) I didn't have to share this one. I made the soup up in the evening for lunch the next day and the only thing that seemed to suffer was the colour. When first blended, the mint and spinach made a vibrant green but the oxidation overnight meant it was a little duller at lunch the next day. The toast with goat's cheese was a great idea and I think I'll try it with other soups as well.
The recipe doesn't state what to do with the lemon so I just added the juice at the end of cooking after it was blended. It'd be interesting to know if it was supposed to be the zest as well.
No picture because I thought people at work might look at me oddly if I start photographing my lunch! (and I forgot the camera.)
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