Danish Beer Soup

Dans are descendants of the Vikings, which had a beer-bread soup but different from the today's Danish soup.

Ollebrod (Danish)

Serves 4

Soak for 3 hours

8 slices of pumpernickel bread or a gluten-free bread, torn into small pieces

2 cups (480 ml) dark ale or a gluten-free beer

1 cup (240 ml) water

1 organic lemon, zest and juiced

1 pinch of organic sugar

1/2 cup (65 g) (dairy-free) heavy whipped cream

en 1. Place the beard in a saucepan.

to 2. Cover with the ale and water.

tre 3. Let it soak for least 3 hours.

fire 4. Bring to a simmer over low heat; cook until it thickened, 15-20 minutes.

fem 5. Purée until smooth.

seks 6. Stir in the lemon zest, juice, and sugar. 

syv 7. Bring to a boil.

otte 8. Serve with a tablespoon on whipped cream.

Try: Viking Bread and Beer Soup:

https://veggiefernandezs.blogspot.com/2022/01/viking-bread-and-beer-soup.html

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Viking Bread-and-Beer Soup

Bread and Beer...a good Viking stable. Add it to a soup, and a Viking dinner is read!

Serves 2

Soak overnight

leftover rye bread or a gluten-free bread

water

2 cups (480 ml) (gluten-free) beer

2 Tbs. (30 g) organic honey

(dairy-free) cream

~Old Norse~

ein 1. Break the rye bread into smaller pieces.

tveir 2. Place in an earthenware pot.

þrír 3. Add enough water to cover the bread.

fjórir 4. Soak overnight.

fimm 5. Bring the mixture to a boil.

sex 6. Reduce and simmer until the bread is completely soft.

sjau 7. Whip the mixture.

átta 8. Add the beer and honey.

níu 9. Let it simmer a little longer.

tíu 10. Serve with the whipped cream on top.

Try: Danish Beer Soup:

https://veggiefernandezs.blogspot.com/2022/12/danish-beer-soup.html

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Chicken Soup with Kañiwa, Spinach, and Egg

Many of the ingredients are found in the kitchen, so it makes a fast and easy soup and very nutritious*.  

Stracciatella (Italian)  

("little shreds or rags",

 because of the look of the soup)
Serves 3

2 cups (475 ml) organic chicken broth

1 cup (240 ml) shredded organic spinach leaves

1 orangic egg white

1 Tbs. (15 ml) Parmesan cheese or dairy-free cheese

1 Tbs. (15 ml) organic cornstarch* mixed with 1/4 cup (60 ml) of cold water

pinch or two of black pepper

dash of nutmeg

3/4 cup (180 ml) Basic Boiled Kañiwa*, room temperature OR substitute with (gluten-free) red quinoa. 

3 Tbs. (45 ml) minced parsley or 3 tsp. (15 ml) dried parsley

*A. 1 1/2 cups (360 ml) Basic Boiled Kañiwa (Save the rest to use in another dish.)

 to make:

1/2 cup (120 ml) kañiwa

1 1/2 cups (360 ml) water

1. Place the kañiwa in fine mesh sieve and rinse well.

2. Put the grain and water in a saucepan, stir, and bring to a boil over medium heat.

3. Reduce to low, cover, and cook, stirring a few times, for about 20 minutes or until the liquid is absorbed.

4. Remove from the heat, cover the pan with paper towel, and put on a lid.

5. Fluff, cool, and store in small covered container or zip-top bag. 

6. Refrigerator for up to 3 days or 1-2 months in the freezer.

B. Soup:

1. Bring chicken broth to a boil over medium heat.

2. Add spinach and cook over low heat for 3 minutes.

3. In a small bowl, beat the egg white with the cheese, cornstarch, black pepper, and nutmeg.

4. Pour into the broth and stirring with folk to separate the egg into strands.

5. To serve, put 1/4 cup (60 ml) Basic Boiled Kañiwa in a soup bowl and add a third of the soup.

6. Garnish with parsley and added cheese.

*Kañiwa is gluten-free with amino acids, protein, fiber, and antioxidant; rich in calcium, potassium, and iron.

*cornstarch: corn starch, cornflour, maize starch, maize

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Miso Soup

Miso soup is a warm addition to any meal of the day. It is a fermented soybean paste used to flavor dishes, but mostly used as a bouillon in soups.

The natural fermentation creates a combination of enzymes that strengthen and nourish the intestinal tract.

                                                                       味噌汁  (Japanese)

/miso shiru/             

Serves 4 4 cups (960ml) organic soup stock (mushroom, chicken, vegetable, or traditonal Japanese dashi) 1 cup (130 g) any combination of cubes of organic firm tofu, strips of seaweed, cooked shredded chicken, cooked shrimp, or cooked vegetables 2 Tbs. (50 g) orange white miso paste 1-inch (2.5 cm) piece fresh ginger, peeled and thinly sliced 1 organic green onion, sliced 1. In a saucepan over medium heat, bring the sock to a simmer.   (a) Do not boil the miso. 2. Stir in your choice of protein or vegetables and cook until they are warmed, 2-5 minutes. 3. Remove from the heat and whisk in the miso paste until ti completely dissolved.  (a) It is important not to boil the soup when adding the miso. 4. Every divide the soup and serve immediately, topped with the ginger and green onion garnish.

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Cauliflower Turmeric Soup

Turmeric is an anti-inflammatory spices. It should be combined with pepper for best results. The creamy texture is from coconut milk.

Serves 4

2 Tbs. (30 ml) olive or coconut oil

1 organic leek, white part only, thinly slice (Save the green to add to a salad or leek soup.)

3 cups (390 g) organic cauliflower florets

1 organic peeled garlic clove

1 1/4 inch (6 mm) fresh ginger, peeled and sliced

1 1/2 tsp. (7,5 g) turmeric

pinch or two each: cilantro or parsley, black pepper, and ground cumin

3 cups (720 ml) organic vegetable broth

1 cup (240 ml) organic coconut milk

1. In a large pot, heat the oil over high heat.

2. Add the leeks and sauté until it just begins to brown, about 3-4 minutes.

3. Add the cauliflower, garlic, ginger, turmeric, pepper, and cumin.

4. Sauté to lightly toasted the spices, 1-2 minutes.

5. Add the broth and bring to a boil.

6. Reduce heat to simmer and cook until the cauliflower is tender, about 5 minutes.

7. Use a blender and purée the soup in the pot until smooth.

8. Stir in the coconut milk and cilantro or parsley, reheat, then serve.

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Tortellini & Vegetable Soup

Vegetables can vary and try to find multi-color tortellini for add presentation. 

Tortellini e Zuppa di Verdure (Italian) 

Serves 4-6

3 Tbs. (45 ml) olive oil

1 chopped organic onion

2-3 minced cloves of garlic

3 organic chopped carrots

6 ounces (185 g) sliced organic mushrooms

1 organic potato, cut into small cubes

1 tsp. (4,5 g) dried thyme

1 can (14 1/2 ounces/ 455 g) organic diced tomatoes

4 cups (1 L) organic chicken broth

9 ounces (280 g) tortellini

2 cups (60 g) packed organic spinach leaves

black pepper to taste

1. Warm the oil over medium-heat in pot.

2. Add the onions and garlic, sauté about 5 minutes.

3. Add the carrots, mushrooms, and potatoes. Cook and stir until the vegetables are soft, about 8-10 minutes.

4. Add the thyme and cook for a minute.

5. Add the tomatoes and broth, bring to a boil.

6. Reduce the heat to low and simmer, uncovered until the carrots and potatoes are tender, 15-20 minutes.

7. Add the tortellini and cook for about 8 minutes.

8. Add the spinach, cook, stir for a few minutes.

9. Season with black pepper to taste.
10. Serve with a panini sandwich.

-modified Soup of the Day

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East German Solyanka Soup

Solyanka is a thick, spicy and sour Russian soup. It was one of the most popular dishes of E. Germany. While living in West Berlin, we would go to the Ganymede Restaurant in E. Berlin for dinner. This soup would be our first course.-Mike

Ostdeutsche Soljanka-Suppe (German)

Serves 6

1/4 pound (225 g) each nitrate-free: bacon (diced) and cooked ham (cut into thin strips)

2 Tbs. (30 ml) olive oil

2 chopped onions

2 minced garlic cloves

1 Tbs. (15 ml) each: capers and sweet paprika

1/4 cup (60 ml) organic tomato paste (German if you can find it.)

2 sour dill pickles, seeded and cut into thin strips

7 cups (1,65 l) organic beef stock/broth

1 bay leaf

1 tsp. (5 ml) ground black pepper

1/2 cup (75 g) pitted black or green olives

12 ounces (3/4 pounds) (340 g) nitrate-free sausages, cut into rounds

fresh organic lemon slices for garnish

organic sour cream for garnish

eins 1. Heat the bacon and oil over medium heat.

zwei 2. Increase the heat and sauté the onions.

drie 3. Reduce the heat to low, stir in the garlic and paprika. Cook about a minute.

vier 4. Stir in the tomato paste.

fünf 5. Add the sausage, pickles, stock/broth, bay leaf, and pepper.

sechs 6. Bring to boil over high heat, then reduce to simmer, partially covered, for 10 minutes. 

sieben 7. Add the olives and capers for another 5 minutes. Remove the bay leaf.

acht 8. Serve hot in each bowl with 2 thin slices of lemon and a drop of  sour cream.

Try the Ukrainian Soljanka Soup:
http://veggiefernandezs.blogspot.com/2015/12/ukrainian-soljanka-soup.html

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Vietnames Turkey Meatballs in Broth

Turkey contains more protein per ounce/gram than other meats. It can be bland, but add Southeast Asian flavors for a delicious soup.

Thổ Nhĩ Kỳ Gà Tây Quả Bóng Thịt Trong Súp

Serve 6

Preheat the oven to 375F (190C)

1 pound (500 g) organic ground turkey

1 minced shallot 

2-3 minced cloves of garlic for the meatballs

2 Tbs. (30 ml) Asian fish sauce

1 Tbs. (15 g) minced cilantro

zest of 1 organic lime

2 Tbs. (30 ml) olive oil

2-inch (5 cm) piece of fresh ginger

2 lemongrass stalks, center white part only, smashed and thinly sliced

6 cups (1,5 L) organic chicken broth

juice of 1 organic lime

1/4 thinly sliced red onion

1 Tbs. (15 g) minced cilantro for the broth

2 tsp. (9 g) minced mint

A. Meatballs (Quả bóng thịt):

một 1. Oil a baking sheet or line the sheet with parchment paper.
hai 2. In a bowl, combine the ground turkey, shallot/onion, fish sauce, cilantro, some black pepper to taste, and the lime zest.
số ba 3. Use your hands to form mixture into meatballs and place on the baking sheet.
bốn 4. Bake until they are cooked through, 10-12 minutes or longer if needed.

B. Broth/soup (Súp):
số năm 5. In a pot, warm the oil over medium-high heat.
sáu 6. Add the ginger and lemongrass, sauté stir for 4 minutes.
bảy 7. Add the broth and lime juice, bring to a boil.
tám 8. Reduce the heat and simmer for 10 minutes.
chín 9. Add the meatballs, red onions, cilantro, and mint. Simmer for 5 minutes.

-modified Soup of the Day

Bite of history: 
Lemongrass is  used as a culinary herb in Asian cuisines and also as medicinal herb in India. 

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Eat Papaya...Many Ways

Papaya is loaded with vitamin C to support immune function, rich in beta carotene, and antioxidant. 

Use organic ingredients:

• Cut the papaya in half. Remove the seeds, and scoop out the flesh. Chop the flesh, combine with pineapple, coconut, and mint. Refill papaya skins for an easy tropical salad.
• Toss papaya cubes with baby spinach, sliced red onions, and cashews. Drizzle with olive oil, lime juice and garlic.
• Cook papaya, onions, garlic, and curry powder in coconut milk. Purée into a creamy soup and top with chopped basil.

papaya tree                  cut papaya, remove the seeds

       

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Peaches Recipes

Peaches contain D-mannose, a simple sugar that naturally occurs in fruits and many vegetables. 

Use organic ingredients.

• Cut the peaches in half, remove the pits, brush with olive oil, and grilled until tender.
• Purée peaches, coconut milk, and pistachios in a blender until smooth. Freeze in an ice cream maker.
• Combine peaches, yellow tomatoes, yellow peppers, sweet onions, garlic, and lime juice in a food processor. Process until mostly smooth. Top with minced basil for a fresh, summery gazpacho soup.

Try: Grilled Cinnamon Peaches: https://veggiefernandezs.blogspot.com/2019/06/grilled-cinnamon-peaches.html

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Slow Cooker Matzah Balls

Matzah balls or matzo balls are soup dumplings in chicken soup made from matzah meal. When we can cook it in slow-cooker, that is even better.

(Yiddish, read from right to left) קניידלעך

/kneydlekh/

Yields about 15 balls

8 cups (1920 ml) water

2 tsp. (10 g) sea salt

4 organic eggs

4 Tbs. (60 ml) olive oil

4 Tbs. (60 ml) ice water

1 cup (200 g) matzah meal

1/2 tsp. (2,5 g) black pepper

/eyns/ מען 1  Put water and t tsp. (5 g) salt in a slow cooker.

/tsvey/ צוויי 2  Leave on high for 1 hour.

/dray/ דרייַ 3  In a bowl, mix the remaining ingredients and refrigerate for 15 minutes.

/ fir/ פיר 4  Remove from the refrigerator and form into balls.

/finf/ פינף 5  After the water in the slow cooker has cooked for an hour, add the matzah balls.

/zeks/ זעקס 6  Cook for abut 3 more hours on low.

/zibn/ זיבן 7  Add to your favorite chicken soup. 

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Minestrone Soup

Cold winter days, temperature of -21F/-29C but with wind chill temperature equals -60F/-51C  in the US Midwest (January 27, 2019), warm soup is great for these evening dinners. This serves 6. So if there is just the two of you, dinner is ready for the next two nights!

Serves 6

3 Tbs. (45 ml) olive oil

1 large organic leek, well rinsed and chopped

4 minced organic garlic cloves

2 chopped organic celery stalks

2 organic carrots, chopped into rounds

1 medium organic potato, chopped into bite-size pieces

1 quart (95 ml) organic: chicken bone or vegetable broth

2 cans (each: 14.5 ounces/430 g) organic diced tomatoes, undrained

1 15-ounce (445 g) can organic northern or cannelloni beans, drained and rinsed

1 tsp. (5 g) each: diced oregano and black pepper

2 Tbs. (30 ml) organic tomato paste

1/2 organic lemon or 3 tsp. (15 ml) lemon juice

1 cup (200 g) organic frozen spinach
1 cup (200 g) sliced organic zucchini 

optional: 

• 1 2-inch (3 cm) square Parmesan cheese rind
• pesto*

1. Heat the oil over medium heat.
2. Add leeks and cook until they start to soften, about 6 minutes.
3. Add garlic, celery, and carrots, and cook about 5 minutes.
4. Add the broth, potatoes, tomatoes, beans, zucchini, and black pepper. Increase heat to high.
5. When it starts to simmer, reduce to low, stir in the tomato paste.
6. Squeeze lemon into the soup.
7. Add the Parmesan rind (optional). 
8. Cook 20 minutes until the vegetables are soft.
9. Remove and discard the lemon half and cheese rind.
10. Taste and season if needed with more pepper, lemon juice or tomato paste.
11. Stir in the spinach and remove from the heat.
12. Cool slightly before serving. 
13. *Optional: Spoonful for pesto on top.

*Home made pesto:

A.
2 Tbs. (30 g) pine nuts
1 cup (200 g) basil leaves
2 Tbs. sun-dried tomatoes in oil

1. Combine and process in a blender.

B. 
1-3 Tbs. (15-45 ml) olive oil

2. Add the oil.
3. Pulse to desire consistency.
4. Save any extra pesto for another dish: on top of fish, with paste, on baked chicken....

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Fava Bean Soup with Dried Figs

Fresh fava beans* are use. After cooking for a long time, they made a creamy soup. The figs add sweetness to the soup.

Zuppa di Fave e Fichi Secchi

Serves 4
soak beans overnight

1 pound (455 g) dried fava beans, soaked overnight, drained, and peeled 

1 cups (240 g) each organic: shredded carrots; sliced white and green parts of washed leeks; and chopped celery

dried chopped figs

sage and bay leaves

olive oil

(gluten free) croutons or toasted or grilled bread for serving

1. In a pot of 3 quarts (3 l) of cold water, add the peeled fava beans, carrots, leeks, celery, figs, sage and bay leaves.

2. Bring to a simmer and cook until the beans are tender and almost dissolved to make a creamy soup.

3. Stir in little oil.

4. Sever with the bread floating on top.

*also called: vicia faba, broad bean, faba bean, field bean, bell bean, or tic bean; native to North Africa, southwest and south Asia

flowering fava bean plant

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Lime Soup with Chicken

Mexican food uses a lot of chicken, plus  lime, gives a uniquely favorable dinner.

Pollo Con Sopa de Lima (Spanish)

Serves 6

8-10 organic lime (16-20 liquid lime juice)

2 organic chicken breasts, cut in half

1 Tbs. (15 ml) olive oil

1 chopped organic onion

5 minced cloves of garlic 

3 cups (750 ml). organic chicken broth

2 tsp. (9 g) dried oregano

1 diced organic avocado

2 ounces (60 g) questo fresco, ricotta salata, mild feta cheese, or dairy-free cheese

organic (gluten-free) tortilla chips

1 jalapeño chile, seeded and minced or diced green chiles to taste

uno 1. Cut two limes into wedges and set aside.

dos 2.  Juice the rest of the limes.

tres 3. Season the chicken breasts with black pepper.

cuatro 4. Warm the oil over medium heat in a large pot.

cinco 5. Add the chicken, turn once, until browned about 5 minutes.

seis 6. Transfer to a plate.

siete 7. Add the to the pot and sauté the onions about 4 minutes.

ocho 8. Stir in the garlic and optional chile for a minute.

nueve 9. Stir in the broth, 3 cups (750 ml) water, the lime juice, and the oregano.

diez 10. Raise the heat to high and bring to boil. 

once 11. Skim off any foam on the surface.

doce 12. Reduce to medium-low, cover partially, and simmer about 40 minutes.

trece 13. Keep the soup at a simmer and remove the chicken.

catorce 14. Skin the meat into bite-sized pieces.

quince 15. Stir the chicken into the soup.

dieciséis 16. Serve with slices of avocado, cheese, tortilla chips, and lime wedges at the table.

-modified Soup of the Day

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Armenian Lentil Soup

Armenian cuisine has strong ties to cuisines of Turkey, Georgia, Persia, and Levant (once an empire in eastern Mediterranean). Flavor is based on the freshness of the ingredients rather than on the excessive use of spices.

սպ ապուր (Armenian)

/vosp apur/

Serves 4

1-2 cloves of press garlic

1 cup (910 g) dried organic lentils (black, green, or red), rinsed

4-5 cups (945-1180 ml) organic vegetable broth

1/2 cup (110 g) each: dried, chopped organic apricots & chopped onion

3 Tbs. (45 ml) olive oil

1 organic bell pepper, diced

3 1/2 cups/28-ounce (830 ml) fresh organic tomatoes

1 unpeeled organic eggplant, cut into cubes

1 Tbs. (15 g) organic own sugar, firmly packed

1 Tbs. (15 ml) vinegar

1/2 tsp. (2,5 ml) ground cinnamon

pinch or two: allspice or ground cloves & cayenne pepper (to taste)

4 Tbs. (60 ml) chopped parsley, mint, chives, or cilantro for garnish

optional: (dairy-free) sour cream or yogurt

մեկ /mek/ 1. Put the rinsed lentils in a pot with the broth and apricots. Bring to boil.
երկու /yerku/ 2. Then cover and reduce the heat to simmer about 20 minutes.
երեք /yerek’/ 3. Sauté the onions in the oil over medium heat, about 5 minutes.
չորս /ch’vors/ 4. Add the  remaining ingredients except the herbs.
հինգ /hing/ 5. Bring to a simmer, cover, cook for 10 minutes.
վեց /vets’/ 6. Add the vegetables mixture to the lentils and simmer for another 30 minutes or until  the lentils are tender.
յոթ /yot’/ 7. If the soup is too tick, add more broth.
ութ /ut’/ 8. Serve in bowls with optional sour cream or yogurt.
ինը /iny/ 9. Garnish with the herb(s)
տասը /tasy/ 10. Serve with dark bread.

Բարի ախորժակ

/bari akhorzhak/

Bon appétit

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Garlic and New Potato Soup

The soup is mild in flavor and great when the new potatoes arrive a the open market.

Serves 6

A. Potatoes:

1 Tbs. (15 ml) diary-free butter

20 heads of green (immature) garlic (about 6 ounces/185 g) 

8 cups (2 L) organic chicken broth

1 1/4 pound (625 g) red new potatoes, cut into fourths

1 1/2 Tbs. (22,5 ml) olive oil

B. Garnish:

1 1/2 Tbs. (22,5 ml) olive oil

3 heads of green garlic, minced

2 Tbs. (30 g) chopped parsley (good vitamin K)

1/4 cup (60 ml) organic plain yogurt or diary-free yogurt

2 Tbs. (30 ml) white wine vinegar

1. In a pot, melt the butter over low heat.

2. Chop the green garlic bulbs.

3. Add to the pot with 1/2 cup (125 ml) of the broth.

4. Cover and cook about 20 minutes.

5. Add the potatoes and the remaining broth. Set the heat to medium-high. Simmer, covered about 20 minutes.

Garnish:

1. In a small pot, warm the oil.

2. Add the minced green garlic bulbs and sauté about 2 minutes.

3. Let them cool for 10 minutes.

4. Stir in the parsley and set aside.

Soup:

1. Remove the soup from the heat and let it cool a little.

2. Purée the soup in a blender (can be done in batches)

3. Strain through a fine-mesh sieve into a clean pot.

4. Stir in the yogurt and vinegar.

5. Top with the garnish.

green garlic                        new red potatoes

-modified Soup of the Day

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Avocado Soup

There is a creamy texture to this chilled summer soup.

Sopa de Aguacate (Spanish)

Serves 4-6

chill 4-6 hours

2 small avocados*, chopped

12 ounces (340 g) organic soft tofu, drained and cut into cubes

1/4-1/2 chopped organic onion

2 Tbs. (30 ml) organic lemon juice

1-2 chopped clove of garlic

1 tsp. (5 ml) organic maple sugar

1 tsp. (4,5 g) chopped cilantro or parsley

pinch or two of cayenne pepper

2 Tbs. (30 ml) water

ground black pepper to taste

cilantro or parsley springs for garnish

1. Put the chopped avocados, tofu, onions, lemon juice, garlic, maple sugar, cilantro, cayenne pepper, and water in a blender and process until creamy.

2. If the soup is too thick, add more water, 2 Tbs. (30 ml) at a time, but no more than 1/2 cup (120 ml).

3. Transfer to a bowl.

4. Season with black pepper to taste.

5. Cover and refrigerate for 4-6 hours.

6. Chill four small bowls or 6 demitasse cups.

7. Ladle the soup into the chilled bowls.

8. Garnish each with sprigs of cilantro or parsley.

*Save the seeds. Place three toothpicks around the bottom. Put each into a glass of water. After the roots develop, transplant into a pot with soil. It will not produce an avocado but will be a nice house plant. It is a good science project for children. 

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Provençal Minestrone

The soup is topped with pistou, olive oil-basil sauce from southern France.

Soupe Provençal De Pâtes aux Légumes (French)

Serves 4-6

2 cups (500 ml) organic chicken broth

2 boiled organic potatoes, diced

2 organic carrots, diced

1 tsp. (4,5 g) each fresh thyme leaves and winter savory or 1/2 tsp. (2,25 g) dried

1 each diced organic: zucchini and onion

1/2 pound (250 g) organic green beans, trimmed and cut into 1-inch (2,5 cm) pieces

1 pound (500 g) fresh organic cranberry beans in the pod, shelled or 1 cup (220 g) canned organic butter beans

1/2 cup (90 g) spaghetti broken into 2-inch (5 cm) pieces

2 Tbs. (30 ml) pistou sauce (see bottom)

(langedocian language*)

un /un/ 1. In a large pot, bring the broth and 6 cups (1,5 L) water to a boil over medium-high heat.

dos /dos/ 2. Add the potatoes, carrots, thyme, winter savory, and some black pepper.

tres /th-re-ss/ 3.  Reduce the heat to medium and cook until the carrots are tender about 20 minutes.

quatre /quat-r/ 4.  Add the zucchini, onions, green beans and shelling/butter beans. Cook until the beans are tender, about 15-20 minutes.

cinc /zinc/ 5.  Add the spaghetti and cook al dente, 10-11 minutes.

sièis /seei-s/6. Stir in the pistou.

Pistou

Makes 1/2 cup (8 Tbs.) (120 ml)

3-4 cloves of garlic

pinch of sea salt

1 cup (30 g) basil leaves
1/2 cup (80 ml) olive oil
optional: 

• grated parmesan or diary-fee cheese
• 1 organic tomato

1. Process in a blender, while adding the olive oil until the mixture is thick and green.

2. Refrigerate in an airtight container for up to 5 days.

-modified Soup of the Day

* Langedocian spoken in Provençal-speaking nations: France, Italy, Spain, and Monaco. 

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