Monday, July 27, 2009

creamy no cook blender soup

When it’s hot outside, we tend to eat lots of salads. As much as I love my greens, sometimes I want something creamy that does not taste QUITE so good for me. Blender soups are healthy, creamy and do not heat up the kitchen at all. This is a variation on the green smoothie concept (if you blend greens rather than juice them, you get all their healthy fiber, too), but one almost anyone will enjoy.
In the morning soak a handful of hazelnuts, cashews, almonds or pine nuts in twice as much filtered water. At least 4 hours later drain the nuts, slip the skins off those with skins by pinching one end of each nut, and put the skinless nuts in a blender. Add spinach or chard, a pinch of basil, dill or garlic, a pinch of salt and a sprinkle of pepper. Add enough water to blend well. With a commercial high speed blender, you will have silky soup in no time. A home blender may require multiple pushes of the liquefy button with several minute pauses between to cool the machine. I enjoy my soup cool, but others may want to warm theirs up briefly on the stove.
Avocado may be substituted for the nuts.
My store currently has no ac. A mason jar full of this soup is a cool and satisfying lunch. I just need to remember to wipe the green mustache off before I talk to customers!

2 Comments:

Blogger Larisa from Localvore Fresh Oregon Foods, LLC said...

I forgot to write that I often add a cucumber for water with nutrients and that if you want to make broccoli soup, peel and chop the stalks and do not use the floret part because it will make the texture awful.

July 28, 2009 at 12:27 PM  
Blogger Henriette said...

Sounds lovely

August 1, 2009 at 8:17 AM  

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