Category Archives: quick

Beat the Heat with Avocado Pistachio Cold Soup


Oh, how badly I needed this freshness for the last few weeks! This was today.
Yesterday.
The heat is on, on the street / Inside your head, on every beat /And the beat’s so loud, deep inside
The pressure’s high, just to stay alive / ‘Cause the heat is on…
 
The heat paralyses me. It makes me feel sick. It makes me feel like jumping into a water spray, then bed crashing under the dozen of fans and watching National Geographic series about rainforests, thunderstorms and waterfalls till dawn. 
Then go back to the sprinkle again….
Why the water sprinkles are only for kids? Why does siesta have to be only a cultural phenomenon? Why can’t we all have power naps during summer heat? I guess these questions are rhetorical, huh? Or, may be, the heat just makes me delirious… I actually thought we were only at the beginning of July, but half of it is gone already. Just yesterday these wild geese ducklets were eggs, these cattails didn’t exist and these strawberries were flowers. I was feeling so much younger. I was actually ready to resume the horseback riding I abandoned back in my twenties… 
I missed jazz festival and dozen of other attractions I wanted to visit so much. I’ve become a reckless blogger. Half of my design projects have been put on hold. The mood board sketches are flying all over the house. My photo-bank is about to eat me alive if I don’t start cleaning it asap. See what the heat is doing to me?  This is not good. I need to slow down this shutter speed of life. I need a fresh start.
At least I’ve done plenty of gazpachos. Cold soups are the wonderful culinary creation. They feed and nourish in a wink and deliver freshness, speed and convenience to our time-poor, exhausting summer schedules.
This one is a keeper for me during excruciating hot summer days. Not only it’s super-delicious and easy to make; it’s hard to underestimate the avocado’s potent anti-inflammatory, hydrating and blood pressure-stabilizing powers, which in this recipe are also supported by cucumber, handful of pistachio nuts, grilled zucchini, buttermilk and organic miso (fermented soya paste) – I marked the last ingredient as optional, considering its rare occurrence in most people’s fridges. I used the leftover grilled zucchini to add a slight grill tone to the soup, recycle and give some extra substance, but leave them out if you want.
You can whip this uber-yummy soup for spur-of-the-moment summer guests in, literally, 10 minutes. Serve it in verrines garnished with extra pistachios and all you can imagine fresh herbs including parsley, dill, cilantro, mint, basil, chives, oregano, tarragon, etc. 
The fresh herbs give an incredible hit of flavor to this otherwise subtle and smooth cold soup. Drizzle it with a bit of olive or truffle oil and/or sprinkle with smoked paprika for an extra zang. Not a big herb lover? Add a dash of curry, cumin and ground coriander in the mix.
Tweak it to be more or less acidic playing with lime or lemon juice to your taste. PS: kosher pickle or kimchi liquids are not excluded as the idea ingredients for a kick and extra health benefit. Thin it with vegan broth, unsweetened almond milk, extra buttermilk, cold spring water or even cold green tea if necessary.
Great tip from experienced guacamole makers: add avocado seed to the soup to preserve the vivid green color if you wish to refrigerate it from few hours till next day.
This soup is a true vegetarian summer dream dish on its own. But if you crave more substance on a side serve it with croutons or these decadent tiny cheese puffs (recipe will follow).
Cheers to All and Viva Summer Freshness!
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AVOCADO PISTACHIO CUCUMBER GAZPACHO
Yields: 4-8 portions (depending on the size of the verrines)
Ingredients:
4-6 ice cubes, made of quality spring water (plus few crushed ice cubes for serving)
1 tablespoon raw pistachio nuts, shelled (plus 1 tablespoon for garnish)
1 ripe avocado, peeled (keep the avocado seed to preserve the color if you plan to eat soup next day)*
1 cucumber (Lebanese, or ½ English cucumber; other kind to be peeled and de-seeded)
1 small zucchini, grilled, broiled, or pan-fried (optional)
1 cup vegetarian (or lean organic chicken) stock
1 cup buttermilk (or unsweetened almond milk)
1 teaspoon lime or lemon juice or apple cider vinegar (optional)
1/2 cup quality spring water
1 teaspoon miso paste (optional)
¼ teaspoon quality salt
¼ teaspoon hot smoked paprika (or chili powder)
Fresh herbs for garnish: mint, dill, cilantro, parsley, oregano, basil, etc.
Olive oil for drizzle (optional)
Instructions:
Add ice cubes to blender. Top with nuts, avocado, cucumber, zucchini, stock, buttermilk, lime juice, water, miso, salt and paprika or chili. Puree on high speed until smooth Thin the soup with additional stock, buttermilk, or water if desired. Pour into bowls. Garnish with ice cube crush, pistachios and fresh herbs. Drizzle with oil or lemon juice. 
* Add avocado seed to the soup to preserve the vivid green color if you wish to refrigerate it from few hours till next day.

Sweet Meets Heat: How to Make Chilies Infused Honey


Homemade chili-infused honey DIY © http://www.letsheatit.com/
Contrary to what I used to think about the process of making spice infused honey (special room, special temperature, special honey, number of days), it takes only a few minutes to infuse the honey of your choice with chilies, leaving you with a wonderful jar of gold you can drizzle on pizzas, cakes, cheeses or add to salads, soups and stews or your next mojito for a touch of character.  It is not overly spicy (with the amount of chilies used in the recipe below): the chilies infused honey will still keep all the flavor nuances of the terroir the honey came from (if it wasn’t pasteurized) with just a bit of warming lingering spice finish. It totally satisfies my latest indie-influenced take on all things organic.
Honey: from bumblebee to the toast © http://www.letsheatit.com/
While honey continues ‘hitting its sweet spot’ as a flavor of the year 2015 (according to the Swiss company Firmenich specialized in flavors and fragrances), the interest in it expands beyond the tea-time companionship worldwide. Honey is surely set to add some extra charm and wit to the menus helping chefs to bliss out the clientele with all kinds of innovative dressings, glaze, BBQ sauces and marinade combinations. Honey is being added to the ‘glass with class’ by mixologists (from Mead cocktails to Honey vodka and Honey Bee-jito (mojito drink where honey replaces sugar) to Honey Lemonade and Kombucha Smoothies, etc. The honey producers are coming up with numerous amazing products, such as these incredible creamy strawberry honey and raspberry honey jelly we found at Miel pur delice inc. during our last trip to Coaticook, QC.
Miel pur delice inc. creamy strawberry honey and raspberry honey jelly © http://www.letsheatit.com/
I might be a fickle friend with ice cream and milk chocolate, but when it comes to the real honey (raw, naturally,) I’m Ted 1, Ted 2 and whatever other Teds you can imagine. I eat honey every day, all my life and, practically, I can‘t imagine living without it… which is probably normal since I am of the Ukrainian origin. In short: we are planning to raise honeybees when retired and I hope nothing will change this agenda.
Ukrainian postal stamps © via Wikimedia
See the typical Ukrainian honey layered cake below made by one of my best friends recently (don’t ask for the recipe though – it takes a whole day to make it – no one can do that bravery anymore). 
Nata’s Honey Layered Cake © http://www.letsheatit.com/
In the meantime, here are the three places in Quebec we‘ve visited recently that are not to miss:
1. Miels d’Anicet  Api Culture Hautes-Laurentides inc.111, Rand 2 Gravel, Ferme-Neuve, Quebec
Canada, J0W 1C0 (one of the top-rated and the most popular honey used by Quebec chefs; read more about it here). Tel: (819) 587-4825

2. Miel des Ruisseaux 2 924, Route du Lac Ouest, Alma (Québec)
G8B 5V2 Tel: (418) 668-7734 (famous blueberry honey producer: read more about here and here).

Miel des Ruisseaux Blueberry Honey © http://www.letsheatit.com/

3. Miel pur delice inc. 815 route 141, Coaticook (Québec) J1A 2S5, Tel:(819) 849-9994 (see some of their products featured above)

Many others are on our bucket list and will show up in this space eventually.

For my own experiment, I used the honey coming from the land of blueberries: Saguenay – Lac Saint Jean wild blueberry blossom honey from Miel des ruisseaux (fyi: the blueberries are being harvested there as I write this post), which recently became the proud member of ÉCONOMUSÉE network.
Wild blueberries in Saguenay – Lac Saint Jean © http://www.letsheatit.com/
Infusing the honey with chilis in a hot water bath (bain marie) doesn’t alter the taste of the honey: it just warms up and accentuates the blueberry notes (or any other notes of the honey you choose to make spicy) and the heat is very subtle.
DIY steps to make chili infused honey © http://www.letsheatit.com/
The chilies infused honey make an excellent alternative to some expensive commercial chilies infused honeys as well as the welcome condiment in the fridge to help you build some extraordinary flavors.
For some extremely haute cuisine take, lace it over fine brie or blue cheese finish on top of the raspberry almond tea cake – OUCH! Sooo decadent!
Spiced honey drizzled brie on top of the raspberry tea cake © http://www.letsheatit.com/
Or, have on a flaky breakfast pan-fried blistered breakfast bread – simply out of this world!
Flaky pan fried breakfast bread drizzled with spiced honey © http://www.letsheatit.com/
I hope you will enjoy this simple alchemy trick.
Chilies infused blueberry honey © http://www.letsheatit.com/
All the best dear readers.
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ADOBE CHILIES INFUSED HONEY*
Ingredients:
1 cup honey
Two medium-size dried adobe chili peppers, cut in pieces, OR 1 teaspoon dried crushed chili flakes
1 sterilized jar + lid
1 cheese cloth or fine mesh, to strain
Instructions:
Pour the honey into a ceramic heat proof bowl and stir the chili peppers in. Place the bowl into the hot water bath, bring the water to simmer and heat from 3-5 minutes (for less spicy honey) to 15 minutes (for the spicier version). Remove from heat and cool to the room temperature. Strain the honey through the cheese cloth or the fine mesh into the sterilized jar. Refrigerate overnight and store in the fridge for up to a month. Bring the spiced honey to the room temperature before serving or using in dessings, glaze or sauce.
*Feel free to experiment with any other dried or fresh spicy capsicums, including: jalapeno, scotch bonnet peppers, etc.

Earth Day & Ethereal Shrimp Ceviche

‘Earth is our spaceship. There’s no other. Protect it…’ – was my verbal tribute to the Earth Day few days ago along with this Martian-looking image of the low tide vista some place beautiful. It brought the cozy memories of my most recent travel to Florida, and of course of all things ‘Floribbean’ including its food staple CEVICHE!
Shrimp Ceviche © http://www.letsheatit.com/

Bon Appetit magazine named ‘crudo’, which includes carpaccio, sashimi and other raw sea food creations seasoned with sweet, spicy and acidic components, the dish of 2014. Ceviche (raw seafood and fish) dish is hot on this list. Pristine fresh fish, scallops, even skate join this list with many inexpected spice takes on this Latin/Central American delight. I chose to showcase the Shrimp Ceviche starring freshly cooked shrimp reserving the hard core raw challenges for some hot days later this summer. Some authentic Peruvian recipes use raw shrimp, but I will stick to the cooked one because I wasn’t the one catching it, ha-ha.

The surreal scenery of one of our first nights in New Smyrna, FL with the gorgeous oceanview provides a perfect back drop for this kind of the dish and just to support the mood I found this amateur YouTube recording of the sunrise at the same place if you wish to see it in the day light or, at the sunrise to be exact.

Oh, those rear lucky days of fun in the sun, sandcastling, trying (and inevitably failing) YOLO (you only live once), dog-chasing sandpipers. Refreshing the taste buds in between with fresh ceviche and a glass of rose… 
Isn’t it the way life should be lived more of the time? Routine chores interrupted by whispering ocean breeze and spectacular sunset. Lazy seagul to watch while making your bed, hearing waves while falling asleep… 
The ocean-side theme has imprinted so much in my heart I’m even re-designing our bedroom based on this inspiration now. It’s going great and I will sure post the results once the project is done. You will see exactly this seagull picture framed among other things.
I’m also dreaming about visiting Peru quite often.

The first top notch shrimp ceviche I tried was not in Peru though. It was in Philadelphia at Nuevo Latino restaurant run by the renown Chef Guillermo Pernot. Two times James Beard award winner, Chef Pernot is a world’s expert of ceviche dishes and even published a book since called Ceviche with lots of exotic recipes worth trying. He now runs the chain of Cuba Libre restaurants specialized in ‘Criollo’ cuisine in Philadelphia, Washington, Orlando and Atlantic City.  Guess what, his shrimp ceviche is still on the menu! He serves his shrimp ceviche signature dish floating in the pool of the blackened tomato and pepper spicy gazpacho (the veggies are grilled, blackened and then ground in an old-fashioned way). Mine version is more of a hot day ‘take a break with rose’ style, but is nevertheless uber tasty.

Here are my few tips on how to make shrimp ceviche a success:
a. use the freshest shrimp of the best quality as if you were a real Peruvian, or just have caught this shrimp yourself in St. Lawrence river (at the level of Sorel) an hour ago;
b. salt matters: it’s not a joke – avoid table salt by all means, if you can’t afford to buy Maldon yet (my case), choose a quality flaky sea salt from Normandy for $2.99 from Avril/amazon or Greek sea salt, or Himalayan or other great salts that are 100% natural and not that ‘salty;
c. don’t overmarinate your ceviche;
d. customize the garnish and seasoning with your preferred things: I add mint, a dash of smoked chili or paprika and sometimes mix shirm with lime-brined fresh fish (that goes to the fish ceviche);

e) sweet potato chips are not just a staple in Peruvian cuisine, they are easy to make and supe-deliscious with ceviche.

A glass of nice pinot gris or rose will boost the indulgment. In no time you will be transported to some ocen-view place you feel like you belong to. If shrimp is not your thing, try lobster rolls (btw the images in that post were from the same place although during a day).

One last word: if you happen to be allergic to shrimp like me, the Nordic shrimp from Atlantic will guarantee your safety (I suppose you can find equivalents in other areas). Tested and approved by the undersigned.

Have fun making your shrimp ceviche and please let me know how it goes.
Great week-end cooking to all of you!
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Other great dishes with shrimp: Shrimp & Fish Soup Provencal ;
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SHRIMP CEVICHE RECIPE
Yields: 4 portions
Ingredients:
1 pound (454g) medium small shrimp, peeled and deveined
3 limes, juiced
1 lemon, juiced + for seasoning
1 small orange, juiced (optional)
3 tablespoons (45 ml) quality olive oil
3 tablespoons (45 ml) maple syrup or honey
½ teaspoon lemon zest (optional)
Sea salt and freshly ground pepper
Pinch of smoked paprika or chili (optional)

1 teaspoon Kosher or flaky sea salt
1/3 teaspoon freshly ground pepper
1 small tomato, minced (optional)
3 tablespoons scallion or chives, minced
1/8 cup (35 ml) red onion or shallot, minced or thinly sliced
1 medium jalapeno (35 ml), cubed
1 small yellow, orange or red pepper (250 ml or 1 cup)
1 small cucumber (250 ml or 1 cup), cubed
1 small avocado, cubed for garnish (optional)
1 tablespoon cilantro, minced for garnish (optional)
Plantain, tortilla chips or rice crisps for the side serving.
Instructions:
Add the shrimp to the large pot of boiling salted water and cook for 2-3 minutes.*
Drain and run under the ice cold water to chill. Cut the shrimp into 1-inch sized pieces and transfer to a bowl. Add the lime, lemon and orange juices, combine and refrigerate for 1 to 3 hours.
Mix olive oil, maple syrup, lemon zest and smoked paprika. Add tomato, scallions, red onion, jalapeno and yellow pepper and mix well. Season with salt and pepper. Stir the vegetable mix into the shrimp mix and let sit at the room temperature for about 15-20 minutes.

Green Tea Green Apple ‘Gimme That’ Mini Bundt Cake

I’ve been planning to join the Matcha tea craze in baking for a while and have finally come up with this mini cakes creation: worth every penny. Not only it’s a super-cute dessert with presence and pizazz, it is a moist and dense flavor bomb with a perfect match of green tea, green apple, maple syrup ingredients enhanced with the secret organic STASH tea powder to also include: hibiscus, orange peel, chamomile, pomegranate and raspberry flavors. The later ingredient is optional, although it works as a great taste booster and saves you lots of trips (and cash) to groceries for special ingredients if you happen to have it already. Pure Matcha tea powder alone is also good, packing the cakes with the one and only delicate taste of Japanese tea, along with its powerful health benefits.

If you feel hooked, dear reader, let’s buckle up for a quick food journey, play some Lilly Allen and agree the ‘Life for Me’ can totally include these treats.
Of all my previous mini cakes, muffin or cupcake experiments, I had the most fun with these ones. Whether you are a pro in your own kitchen or just an amateur of an easy, but special kind of dessert you never tried before, but were potentially curious about; the texture and aroma of which would be surprising; the taste of which would linger long after the first bite; and which can be re-heated a week later to reveal even more flavor – this is your thing.  These little sweet babies are the result of my light bulb moment re-purposing the Keurig-style STASH organic tea cups, which later became a pure Matcha tea cakes experiment. Four green apples are included and maple syrup is not forgotten. Believe me, if I’ve done them 3 times in the last 30 days that means they are obsessively addictive. The mini Bundt cake pans are procurable at many places today: from Walmart to Winners, but you can as well have these cakes in the cupcake or muffin shapes.
The spring has sprung, the Easter times go on and the beautiful city of Montreal is finally awakening from the never-ending cold slumber. What a Joy! You can gauge this excitement by the special things cooking on the stoves and special desserts baking in the ovens. The green tea + green apple cakes make a perfect ode to celebrate spring and nature’s renewal…
If you plan a trip to a potluck party this week-end, these will literally sell like hot cakes. No need to advertise, just wait to watch the face expressions while the cakes will be disappearing with cosmic speed.

There are two options to finish the cakes: drizzling with the maple syrup or dusting with confectionary sugar. I prefer to do both. There’s an indefinite number of garnish: from trendy pistachios, to other nuts, to spices like cinnamon or cardamom, to fruits, to whipped cream, jams, even fresh cheese or exquisite savory ingredients like foie gras or smoked fish if you’d like to stretch them to an upscale tapas party territory.

The cakes also make a perfect picnic or Easter basket companions.  These are easy and fun to make in advance and keep for a few days or up to a week in a fridge. If you decide to revive them into something especially impressive, just warm them up in  pre-heated oven (375F) for about 10-15 minutes to have that newly developed crisp crust, which you will re-drizzle later with maple syrup and re-powder with sugar.  Amazing!

It all began with giving a new purpose to the STASH tea cups with 100% natural green tea, hibiscus, orange peel, chamomile, pomegranate, raspberry flavors and Matcha. The idea of using Matcha in dessert has been rattling around my brain for a while. I was going to make the usual apple cinnamon cakes and then noticed the ingredients written on the STASH tea cups. As Deepak Chopra says, ‘intention brings attention’ and eventually ‘brings the process to fruition’: I broke the seal on the cup to see the inside and the tea mix looked like a perfect ingredient to me.  In the first batch I used only two cups of STASH tea powder. I was very impressed with the taste, but felt like it can take on much more tea ingredient.

The next batch I made was with the load of pure Matcha: 3 tablespoons of Japanese Green tea and Matcha mix, which I powdered in the mortar with pestle. In the third batch I used both, STASH tea powder and Matcha and the result was outstanding: cakes bursting with flavors you always look for when ordering desserts at coffee or tea house (and often fail to find).

Tip: squeeze some apple juice out (and drink it) from the pulp to make the texture of the cakes less dense…

Give the cakes a generous maple syrup drizzle on a patriotic whim; dust with powder sugar  and garnish with crushed pistachios. Voila, your green tea cakes are ready to impress the palate.
First time I tasted it I was just struck how incredible a mouthful of green tea the cake can be.
Everyone agreed. Try it with you favorite tea or coffee and you won’t be missing anything…


Enjoy your Easter baking and have a great week-end!

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Previously, around this time of the year:
BBQ Lamb Chops
Eggs Asparagus Ham Tart
Savory Easter Cypriot Bread
Lentil Avocado Spread

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MATCHA GREEN TEA & APPLE MINI BUNDT CAKES

Yields: 5-6 cakes depending on the bundt pans’ size
Ingredients:
1 ½ cups all-purpose flour, OR gluten-free flour for gluten-intolerant
2 tablespoons Matcha green tea powder (plus 1 extra tablespoon to replace the STASH tea if necessary)
2 contents of tea bags or Keurig-style cups of STASH Pomegranate Raspberry Green tea with Matcha (optional)
1 teaspoon baking powder
¼ teaspoon sea salt
1 stick butter, ½ cup, or 118 gm
½ cup brown sugar
¼ cup maple syrup, plus extra for drizzling
3 eggs, beaten
4 green apples, peeled and grated
1 teaspoon lemon juice to spray the apple pulp with
Confectionary sugar for dusting
Slivered nuts for garnish
5-6 mini bundt cake pans
Instructions:
Pre-heat the oven to 350F.
Wash, peel and grate the apples. Squeeze the juice out (to drink or discard) and drizzle the pulp with lemon juice to prevent from browning.
Unless you already have Matcha powder, ground the green + Matcha tea mix in the mortar.
Sift the flour into a big bowl and add the green tea and STASH mix tea, if using.
Beat the softened butter and brown sugar in a separate bowl with mixer.
Whisk the maple syrup and beaten eggs well.
Grease and flour 5-6 mini bundt cake pans and spoon the cake batter into.
Bake for 35-45 minutes or until the toothpick comes out clean. Let the cakes cool for 10 minutes before inverting them onto the wire rack.
Glaze the cakes with maple syrup and/or dust them with confectionary sugar.
Sprinkle with pistachios, almonds or other slivered nuts.

Pick-Me-Up Spinach, Egg Drop & Parmesan Toast Soup Recipe


How should I explain better my appreciation of this soup in a few words? Umm, remember when Chef Sean Brock is reminiscing about his favorite mom’s chicken soup dumplings ‘In the Mind of a Chef ’ saying it’s the best dumpling dish he ever had? This dish is better, period. A bowl of it will make you feel as good as gold…
I make this vivid green soup at least four times a year, mostly around mid-seasons: summer and winter solstice; spring and autumn equinox. It is one of my favorite complete meals which never fail to surprise with the taste, texture and color. The consistency and color of it can vary depending on the amount of ingredients (which you can modify according to your taste – more/less spinach, greens, eggs, stock or Parmesan bread). This soup is very forgiving: the different stages of the eggs’ coagulation depending on a temperature or cooking method would deliver smooth, ragged or clouded broth. Nevertheless, all forms of it deliver a fine bowl of comforting, homey goodness: full-bodied yet very light. If you like the Greek soup Avgolemono , this egg drop soup might be your next favorite. If the Avgolemono’s color is pure yellow, this one is bright green and always reminds of the nature’s renewal. Which we are still some ten weeks (hopefully less) away from…
This soup is an immune system booster and will pick you up fast whenever you need. We felt we badly needed it last Sunday upon coming back from St-Paddy’s parade in a form of half-humans/half-icicles who haven’t felt their toes up until dinner. It brought us back to life fast.  
I can’t exactly state the origin of this soup other than disclose that this recipe is coming from the magazine clips of the cooking journal of my dear French Canadian mother-in-law. It is very close to Italian egg drop soup called Stracciatella and may be it is, by virtue of its ingredients including Parmesan, although most of the Italian versions have some pasta and/or herb in it instead of the Parmesan toast and spinach. I tentatively tag it as an Italian dish, but if you happen know the exact origin of it, I am all ears.  
I couldn’t resist messing with the egg’s chemical formula having studied its molecular magic as an ingredient. Few times, instead of following the recipe (below) method, I would mix fresh, spinach, herbs and eggs with a bit, or a lot of warm stock in the blender. It makes some white foam on top, which I discarded carefully. Other wise, it makes absolutely stunning emerald-colored mix, which when warmed through under the boiling point, would granulate into tiny green egg drop microspheres giving luxurious velvety texture and feel to the dish. I warm it through whisking carefully, without reaching the boiling point; then place it in the 400F oven for 15-20 minutes topped with Parmesan toasts. Voila – viva the cooking experiments!
This method delivers bright green, grainy texture that is really worth showcasing. Not bringing the soup to the boiling point also helps to preserve a lot of healthy enzymes in the dish, which you will find packed with flavors. Equally, I sometimes swap spinach for kale, Swiss chard or arugula, add a bit of garlic and sometimes, during the flu season, a dash of minced ginger. Spinach version is my favorite however because it doesn’t overpower the delicate taste of eggs and stock. You may wish to follow or not these leads, the results will be great anyways.
Complex in taste and highly invigorating, it is yet very simple and fast to pull off. Eggs, fresh spinach, home-made broth, sliced baguette (or other kind of stale bread of your preference) and Parmesan are five core ingredients to it. I like to also add a big bunch of parsley to bring the nutritional and detox value of it to even higher level.
Sometimes I use this simple trick to cut the rounds of the stale bread with the shot glass to have a better appeal and coverage especially if you are serving the soup to the guests.

Parsley is a known kidney tonic and the powerful antioxidant along with spinach, which also boosts the iron stores in the body, they help strengthen bones, detoxify and heal. The eggs nourish liver, heart and kidneys, while the home-made stock comforts and supports the stomach and digestive tract with minerals, glucosamine (in case of chicken stock), iodine, etc. 

Should you wish to make this soup a real taste bomb, try to assemble it with the ingredients of possibly highest quality, including: free range eggs, spinach and parsley from your own garden, stock made with organic chicken/veggies and so on. Ahhh, I can’t wait to welcome spring to our territory…
Bon Appétit!

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SPINACH, EGG DROP & PARMESAN TOAST SOUP
Yields: 4 portions
Ingredients:
2 tablespoons butter or ghee
6 cups packed, rinsed and minced spinach leaves, equal to 1-2 bunches fresh spinach, OR 10 ounces frozen spinach
1 cups fresh parsley, minced (optional)
Salt and freshly ground (preferably white) pepper
3 large eggs, lightly beaten
6-7 cups of hot broth, chicken or vegetarian
4 bread slices (or more depending on a size), grilled (* select gluten free if necessary)
½ cup Parmesan, shredded
Instructions:
Preheat the oven to 400F. Add butter to a big sauce pan or Dutch oven and heat to medium high. Add the minced spinach and parsley, stir for 1 minute. Add one cup of stock, mix and season with salt and pepper. Set aside.  Beat the eggs in a bowl and gently stir them into the spinach mix with the whisk.  Add the rest of the hot stock, mix well with the spinach-egg mix and check the seasoning. Place the grilled bread on top of the soup and sprinkle generously with Parmesan. Place into the pre-heated oven uncovered for 20 minutes, or until the bread and Parmesan dumplings are golden brown. Ladle into the bowls and serve immediately.