Monday, September 10, 2007

running with tweezers


there's a little soup challenge happening at running with tweezers.
and, as is my habit, i haven't written any creations down. For this light chowder, i just had to wing it.

Millet Chowder (gluten and dairy free)

1 medium red bell pepper

3/4 cup green beans

½ cup vidalia onion

½ cup celery root

1/2 cup of millet (uncooked)

fresh thyme

2 ½ cup broth

3 cups soy milk

½ tsp salt

3 tsp nutmeg

2 tsp thyme

2 tsp marjoram

lemon and ginger zest

more nutmeg


In large enamel pot, saute in 2 -3 T olive oil diced vegetables:

1 medium red bell pepper

3/4 cup green beans

½ cup vidalia onion

½ cup celery root

Add

1/2 cup of millet (uncooked) and several sprigs of fresh thyme

Stir nearly constantly toasting millet for 5 minutes.

Add

1 ½ cup broth and ½ tsp salt to millet and vegetables

bring to boil and simmer covered until millet is fluffy and water absorbed

Add

2 tsp nutmeg, 1 cup broth and 3 cups soy milk or soy creamer to millet and vegetables. Stir then simmer, do not boil.

Pan sear herb encrusted scallops

Powder 2 tsp of thyme and marjoram and 1 tsp nutmeg

Apply to scallop and sear in oiled pan for a couple minutes

Ladle soup into bowls, add 3 scallops and top with lemon zest, ginger zest and pinch of nutmeg.

2 comments:

Tiffany said...

Yum-mee, Lisa. This sounds great. I hope you win the contest! I am going to make your soup this winter...can't wait.

Anonymous said...

have fun!!

kari