I always make it into a blended vegetable soup. Sauté a leek in butter at the bottom of the pot, add stock, then...
Originally Posted by PinkyT
• "Italian" - tomato paste, chopped fresh oregano and basil
• "bisque" - boil and simmer a head of cauliflower or turnips and chopped rosemary and thyme
• "borscht" - beets, fennel, and a little cream
• "autumn" - squash with nutmeg and cloves
I attack it with a wand blender then store in glass quart bowls. I eat 1 cup 2~3 nights a week and the last serving is by far the best. Fresh herbs only get better as time passes.
Lots of: urban hiking, cycling, sprinting
Lots of: fresh meat, seafood, eggs, organs, tubers, starch fruits, vegetables, meat fat, dairy fat, oil fruits
Some: cured meat, dairy protein, sweet fruits, rice, pulses, tree nuts, oil seeds
Minimal: soy, refined proteins, sugar, liquid carbohydrate, grains, refined oils, peanuts