Hard to believe I’ve been swapping soup with friends and family in these parts since 2007. This year we had our second such soup swap at our friendly neighborhood wine bar.
All the big cookers were there. But one soup stood out. That was Jamie’s blueberry-thyme soup with honey-vanilla mascarpone.
It even sounds like food porn.
It was by far the most unusual, creative soup at the swap. Not surprising if you know Jamie (and I’ve known her since junior high.) She riffed on this excellent recipe from the Shared Appetite blog.
Desert soup? Yes. And it was delicious – not too cloying, but with fabulously complementary flavors and delicious options for plating.
Just don’t drop any on your white shirt.
Recipe after the jump
Almost indescribably good…
I’m on a road trip this holiday and we stop into a store to buy yogurt. That’s all we need for breakfast, we agree. Just yogurt (and coffee, obviously). This particular store has my favorite yogurt brand, Brown Cow, but it also has something else that I’ve never seen before:
Icelandic yogurt. Called Skyr (pronounced Skeer. I looked it up). From a chap (?) named Siggi. It’s in a tidy white container. Minimally designed.
Icelandic yogurt, I thought. That could be interesting. At the very least, it could be like ice cream.
So I bought one. Coconut flavor. (Insert Monty Python joke about a north-bound sparrow here.)
All jokes aside, however, this was some seriously delicious stuff.
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