I bet where you live, the farmer’s markets started up. I think they have here as well, it is just that they aren’t as accessible to me as they were in WA. I know that if I rode the train 20 minutes, there is one Saturday mornings. 90 minutes jut doesn’t seem fun right now. PLUS! The “fruit” stand in the little downtown has THE MOST AMAZING FARM FRESH PRODUCE. Consumers aren’t allowed to man handle the babies, instead, they cherry pick the ripest selection perched for immaculate consumption.
My wonderful mentor sent a remarkable Christmas package that contained a gift that surprised me: a cookbook. I have been out of favor with cookbooks f or the past five years now, in the past two years relying solely on revised concoctions mused from online sources. Yet this one, stole my heart. Twelve Months of Monastery Soups. A Benedictine monk authored this beloved edition that relies heavily on French cuisine and a sense of soulishness. What I cherished about this cookbook was that many of the selections felt foreign to me, and featured seasonal fare plant based and flavorful. Immediately, I sent another book of his off to my friend Y in hopes of sharing the passion. I promised to make a soup from each month following the recipe exactly as written with no substitutions or creativity.
My April selection?
Something to celebrate the colors of this season, and champion my Barcelona adventure…Three Pepper Soup. The trick behind this succulent treat: ripe sweet peppers and tiny fresh threads of saffron (of course, mine nabbed from the market in Barcelona).
Three Pepper Soup
One Green, One Red and One Yellow Pepper
Broil them or grill them (I did on my Cuisinart Panini Press) and then let cool for 30 minutes, then core and thinly slice
Chop up 4 garlic cloves
Heat up 5 tsp olive oil and sautee peppers and garlic for only 1 minute. Add in
5 Cups of Veggie Stock and 1/3 tsp, I used three threads, saffron. Cook on medium-low heat for 30 minutes.
Then, take 1 egg per person, and crack them WHOLE into the broth. Sea Salt and Pepper the tops of them, and carefully turn off burner, and lid the pot. Wait 5-7 minutes, the egg whites will solidify. Carefully spoon one egg onto each person’s bowl. Ladel broth over the egg.
Because although I have to restrain myself EACH time, the results always reward my faithfulness.
Succulent little lumps of peppers truly melt into your tongue. The broth, light and rich at the same time, imparts such fulfilling undertones without the bitterness of sodium fringed taste buds. The gooey egg, perfectly bathed in the broth, on top of the bread, seriously reminded me of something enjoyed in France.