A Book Review & Recipe: Wallflower in Bloom by Claire Cook and a Decadent Boozy Chocolate-Peanut Butter (Vegan) Milkshake

Deirdre Griffin feels trapped in her life. She works round-the-clock as the personal assistant and gatekeeper to her brother Tag, a beyond-famous motivational guru ("He's kind of a cross between a guru and a rock star. Think Deepak Chopra meets Bono.") Living in a converted sheep shed on the property of Tag's New England seaside compound and six months past the end of a 10-year dead-end relationship, her ex tells her he is getting married to his pregnant current girlfriend, Deirdre is out of shape, out of spirits and sick and tired of being the family wallflower. In the midst of a major meltdown and drunk off a blender pitcher of booze-filled milkshake, Deirdre uses her social media marketing and PR skills and Tag's massive online following to get herself voted on as a last-minute replacement on Dancing With the Stars. Is it finally time for the wallflower to bloom?

Touchstone Hardcover: Simon & Schuster

June 5, 2012

260 pages

Wallflower in Bloom is the latest novel by Claire Cook (Must Love Dogs). It's a frothy, sweet and funny story--a perfect lighthearted summer read. In addition to the warm appealing Deirdre, there is a cast of quirky characters including her Deadhead parents, a cute potential love interest, Tag's two ex-wives who still live on his compound and bonded together to open a catering company called Afterwife, a couple of goldfish named Fred and Ginger. The Dancing with the Stars premise, (even if it does seem unlikely the unknown sister of a famous New Age Guru would actually get on as a celebrity contestant--although come to think of it, if Bristol Palin made it on...) is a fun one. There's a backstage look at what being a contestant looks like--costumes, spray tans and lots of blood, sweat and tears. This book is definitely chick lit, nothing at all substantial, but it made me chuckle and root for Deidre throughout. I was a little disappointed at the ending--I felt like it came to soon after all of the build up and I wanted more, but overall, it was an enjoyable read and a good one for the summer beach bag. 

Since Deirdre is an emotional overeater there was plenty of food in this book to inspire. But, to best represent it, how could I not make a vegan version of the boozy milkshake that gave Deirdre the liquid courage to put herself out there?

From Wallflower in Bloom: "I opened my refrigerator to inspect the contents. I'd grabbed a few bottles of wine from Tag's wine fridge, and also a bottle of some fancy shmancy Russian vodka he kept in his freezer.I usually make it a point to stay away from the triple-digit-proof stuff, but it looked so cold and refreshing I'd snagged it anyway. I'd also taken some chocolate soy milk that Afterwife had started carrying. mostly because I liked the old-fashioned glass milk bottle it came in. I'd had a vague idea that after I drank the milk I'd use the bottle for a vase to to hold the flowers I was going to pick from one of my brother's gardens to make myself feel better.

...I dug out my blender and slammed it down on the counter. I shoveled in some big scoops of the Ben & Jerry's Triple Caramel Chunk ice cream I'd grabbed at Tag's, then buried it in chocolate soy milk. I opened the bottle of pretentious vodka and filled the blender right to the tippity top. I knew the proportions were off, but at the moment, I didn't really give a triple caramel shit. "Let the pity party begin." I said. 

 ...I took a drink from my tall glass. It was like the world's most incredible milk shake. The vodka had completely disappeared into the rich, sweet chocolate-covered caramel of the ice cream. Boyohboy, Ben and Jerry sure knew their stuff. I wondered if one of them was single."

Deirdre's milkshake used chocolate soy milk, Ben & Jerry's Caramel Chunk and copious amounts of expensive Russian vodka. I went for a vegan version with what I had in the house--chocolate coconut milk, non-dairy ice cream and a more reasonable amount of Island 808 Vodka. Since my vegan ice cream was Purely Decadent Dairy Free Peanut Butter Zig Zag, I thought a scoop of creamy peanut butter would be a welcome addition... and I was so right. Creamy, chocolaty, decadent milkshake goodness. There's really no recipe--make it to your tastes and enjoy--maybe just not the entire blender like Deirdre! If you think vodka,a chocolate and peanut butter don't go together in a milkshake--you are sadly mistaken--it is delicious. Not health food, but a fun indulgence, much like Wallflower in Bloom.

Note: A review copy of Wallflower in Bloom was provided by the publisher. I was not compensated for this review and as always my thoughts and opinions are my own.

 

Creamy Lime and Coconut Edamame Soup: Hot or Cold, Thai-Inspired for Souper (Soup, Salad and Sammie) Sundays

This is another "I don't want to go to the store" pantry and fridge soup creation, tossed together when a craving for something Thai-inspired struck. Although I like edamame in this one, really any frozen veggie will work--peas, broccoli, corn, cauliflower. I pretty much always have lemongrass and ginger around, kaffir lime leaves in the freezer and coconut milk in the pantry. Smooth and creamy, this one can be served at any temperature depending on your mood.

Creamy Lime and Coconut Edamame Soup

By Deb, Kahakai Kitchen

(Serves 6 as a start)

1 Tbsp olive oil

2 shallots, minced

2 cloves garlic, minced

1-inch piece of ginger, peeled and minced

1 stalk lemongrass*--white part only, peeled and finely chopped

1 small red Thai bird chile (or to taste)

4-5 kaffir lime leaves* torn

4 cups low-sodium vegetable broth

1 Tbsp tamari or soy sauce

1 (16 oz) bag shelled edamame, defrosted, rinsed and drained

about 8 to 10 Thai Basil leaves, chopped

1 can lite coconut milk

juice of 2 limes (about 1//4 cup)

salt and freshly ground pepper to taste

extra lime and Thai basil leaves to garnish

*Note: If you can't find kaffir lime leaves and lemon grass, substitute 1/2 tablespoon each lemon and lime zest.

In a stock pot, heat olive oil over medium heat and add shallots, garlic, ginger, lemongrass, chile and kaffir lime leaves. Saute until shallots are softened and translucent--about 4 minutes.

Pour in the vegetable broth and tamari and bring to a boil. Reduce heat and simmer about 10 minutes. Return to a light boil and add edamame. Reduce heat and cook for another 10 minutes. Remove from heat. 

Place mixture in a blender, add Thai basil leaves and blend until completely smooth. (Note: let soup cool or do this in batches if you do not have a high speed blender.) Return to pan and stir in coconut milk and lime juice. Heat on low and simmer about 5 minutes to blend flavors.  Adjust seasoning with salt and pepper as needed. Serve warm or at room temp, or chill overnight for a cold soup. Garnish with a slice of lime and a couple Thai basil leaves. Enjoy!

Notes/Results: Simple and full of good flavor. The lime juice keeps if tasting fresh and bright and the chile adds a zing--you can adjust both to your liking. I ate it as a starter to some store-bought poke (Hawaiian raw fish dish), but it would be a good way to kick off a Thai-food meal. I will make this again.

We have some good friends waiting in the Souper Sundays kitchen--let's take a look.

Heather of girlichef is a summer soup girl after my own heart with this Emerald Corn Soup from Rick Bayless. She says, "If ever there were a soup indicative of summer, this is it.  Fat, juicy kernels of sweet corn stripped from the cob.  Tomatillos hanging like little lanterns from the plant, just waiting to be removed from their papery husks.  The seductive heat of emerald  green poblanos mingling with the bright heat of jalapeños.
Yes.  That would be summer in a bowl.I can hear the grumbles now.  It's summer!  Why would I want soup in the summertime?  Well, durnitall.  If I've said it once, I've said it a million times - soup in the summer is a good thing!"

Kim of Stirring the Pot tried Rick Bayless' Roasted Jalapeno Potato Soup with Greens and Chorizo and says, "This potato soup differs from the traditional cream and cheese laden potato soup.  This is a chicken broth based potato soup.  It has no cream or butter and only uses a small amount of cheese as a garnish.  Surprisingly, this potato soup is every bit as creamy and delicious as it's calorie-laden counterpart.  We loved the heat from the jalapeno, the healthy addition of greens, and the gorgeous and flavorful chorizo topping.  My husband, who isn't a big soup fan, enjoyed two bowls.  It was a hit for sure!"

Help me welcome a first-timer to Souper Sundays, Jessi of What's Cookin' SMA???, here with a version of Posole Rojo. She says, "Known as a hangover cure for those not wanting Menudo, you can usually find it at your local Taqueria on Sundays.  But it is relatively easy to make at home, most of the time is spent in letting it simmer away. ... The basics of posole are this (for any color) meat rich broth, chilies and hominy.  Remembering these three things, you can make your own recipe any way that you like." Welcome Jessi!

It's a salad week for Janet of The Taste Space--she made three this week. Her first is this pretty Salad with Roasted Strawberry Balsamic Vinaigrette. Janet says, "Fresh strawberries are delicious and their sweetness is intensified with the caramelization from roasting. While I have baked and macerated strawberries before, I never thought to roast them. Here, they are combined with balsamic vinegar and hazelnut oil with savoury undertones from thyme, rosemary and garlic. Serve it with your favourite greens."

Next Janet made a Blackberry, Avocado and Walnut Salad with a Ginger Lime Vinaigrette. She says, "...And now blackberries. With avocados from the week before. And walnuts from the pantry. These ingredients, alone, would be a great combination of sweet, creamy and bitter… but then it is drizzled with a sweet ginger lime vinaigrette. I didn’t think it would be so flippin’ fantastic, but it was."

 
Finally Janet tried this Asparagus Pecan Quinoa Salad with a Maple-Mustard Dressing and says, "My latest kick is adding quinoa to vegetable sides to make it a more sustaining meal, and here I go again with this salad. This would be a delightful salad without the quinoa, too, as it highlights the crisp asparagus and colourful baby greens with some crunch pecans. The dressing, a maple-mustard flavoured one, definitely brings the salad together with the tang from the soy sauce, the sweetness from the maple syrup and the deeper flavour from the mustard."

Margo of  SaucyCooks.com is back with this colorful Basil Apricot Noodle Salad with Shrimp and Asparagus. She says, "I opened my fridge and rummaged through to see what I could use, pretending the whole time that my fridge was a box of ingredients and one of the mandatory ingredient was apricots.  What I emerged with was asparagus, some shrimp and some lettuce, all of which were begging to be used.  So far, this was a much easier challenge than anyone on ‘Chopped’ would face. The salad that resulted was delectable and hit the spot." 

Also getting "noodly" with her salad is Carol at There's Always Thyme to Cook... with this summer-perfect Spicy Cold Soba Noodle Salad. Carol says, "Hot days call for cool things. This is a repost of one of our favorite cold noodle dishes. It's hot spicy but served cold."

 

Debbie of Easy Natural Food made Salmon Salad Spread this week and says, "I cannot stress how much I LOVE this simple salmon salad. I make up a batch and it lasts me for lunch 3 days in a row. I actually do eat it 3 days in a row, because I never get tired of it! It tastes so moreish, one mouthful leads to another, and another…but it’s good for me, so no guilt there."

Finally, we have one sandwich creation, these tasty Chives Omelette Quesadilla Wrap/Roll-ups by Tigerfish of Teczcape-An Escape to Food. She says, "This quesadilla wrap, roll-up sandwich is super-easy to make, healthy and nutritious too. With the chive-egg omelette as the main filling, it is definitely flavorful. Yum!"

Some fabulous recipes this week--mahalo to everyone who joined in. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo for all of the details.

Have a happy, healthy week!

 

The Book Tour Stops Here: "And Laughter Fell From the Sky" by Jyotsna Sreenivasan with One Minute Channa

Rasika has a secret life. To her family and friends she is a dutiful Indian daughter, stylish and beautiful with a great career, living at home with her parents and agreeing to an arranged marriage--which for good luck, her horoscope says needs to happen before her looming twenty-sixth birthday. The secret that would shock her family is that she sneaks away on occasion to have brief affairs with unsuitable men, something she vows she will stop once she is married and living the life her parents want her to have. Abhay, a childhood friend of Rasika's younger brother, can't seem to commit to anything after college and lived in a commune following graduation. He is back at home with his parents, working as a temp and taking on assorted dead-end jobs, trying to figure out what to do with his life. 

In And Laughter Fell From the Sky by Jyotsna Sreenivasan, Rasika and Abhay reconnect by chance in and find an attraction quickly brewing. It turns to love for Abhay, but Rasika wants to deny her feelings, finding him immature and unsophisticated, plus his caste makes him a choice that her family would never approve of.  Will these two lovers be able to find their places in the world and discover the strength to make a lasting relationship? I love a good romance--especially one where there are a lot of obstacles to the couple getting together and Rasika and Abhay certainly have a lot of obstacles. 

William Morrow Paperbacks
June, 2012
336 Pages

Although I appreciated the storyline right off the bat and the book moves along quickly, going back and forth between the perspective of the two main characters, it took some time for me to connect with Raskia and Abhay. I found them in the beginning to be hard for me to relate to--even somewhat unlikeable at first.The book's setting moves from Kent, Ohio to Portland Oregon to India, and I found myself not fully committed to the book until we reached Portland--where Abhay goes to live and Rasika makes a secret trip to visit. Since The City of Roses is my old hometown, I loved the author's descriptions of the city and some of my favorite places and it was also the point where I started to like the two main characters and the book flowed from there. This book is a well-written look at Indian-American culture and the challenges of wanting to take another path than the one your family expects you to take or even completely laid out for you. A good summer read, not too heavy and good for vacation days and the beach.

And Laughter Fell From the Sky is the debut novel from author Jyotsna Sreenivasan,  the daughter of Indian immigrants herself. Born and raised in Ohio, now living in Idaho, her short fiction has appeared in many literary magazines and she has received literature grants from the Washington, D.C., Commission on the Arts and Humanities and authored several nonfiction books.

And now to the food. There was a strong food presence in the book--dates, families eating together, parties and celebrations, etc., and it included both Indian food and other non-Indian dishes. I had a dish in my head that I wanted to make to represent the story--sort of a modern, American take on an Indian classic but I first procrastinated, then my week got completely away from me. I got home last night and had no more energy than to make what has become one of my favorite snacks/mini-meals, One Minute Channa from Quick-Fix Indian by Ruta Kahate (you can read my review of that cookbook here). It's almost not even a recipe but it is so delicious, I find myself making it about once a week and consuming it for lunch or dinner.

One-Minute Channa

Quick-Fix Indian by Ruta Kahate

(Makes 1 bowlful)

1 (14 oz) can chickpeas, rinsed and drained

1/4 tsp Garam Masala (use your favorite--I add extra cumin)

1 Tbsp freshly-squeezed lemon juice

salt if needed

Place the chickpeas in a bowl, add the garam masala, lemon juice, and salt, if using, and toss well. 

Notes/Results: Most would eat this as a side dish or snack but I just like to plop myself down with a bowl of this and call it dinner. ;-) So simple, so good.

Note: A review copy of And Laughter Fell From the Sky was provided by the publisher and TLC Book Tours. I was not compensated for this review and as always my thoughts and opinions are my own.

 

'Great Tortilla Soup' From Rick Bayless: Quick & Easy for Souper (Soup, Salad and Sammie) Sundays

Much of the U.S. is having record heat waves this week so soup may not seem particularly appealing to many. Here, we have plugging along with the usual mid-80's during the day. 70's at night, a little humid but still a good temperature for a warm, slightly spicy soup like this "Great Tortilla Soup" by Rick Bayless. Tortilla Soup, especially when the delicious toppings are fully loaded into the bowl and the warm broth poured on top, is a great soup for any time of year.

This one uses salsa and broth as its base, making it a snap to throw together. It's fun to play around a bit with the shape of tortilla strips too--adding a little festive flair. ;-) I used a homemade garlic-vegetable broth from the freezer to make it vegetarian. I just couldn't resist adding some goat cheese, but you could certainly omit it if you want a vegan bowl.

Rick says, "In our restaurant Topolobampo, we begin by arranging the classic adornments for this soup in wide-rimmed soup bowls. The cheese goes in first, followed by the tortilla strips and avocado, then a dollop of cream and q little crushed dried chile are added for good measure. At the table, we ladle in the dark, aromatic broth, letting it float around the tasty morsels. If you want drama and elegance, follow our lead. Or for fun, pile all the adornments onto a big platter and let guests help themselves."

Great Tortilla Soup

Slightly Adapted from Salsas That Cook by Rick Bayless

(Serves 6)

1 Tbsp olive oil

3 cups red salsa (I used Rick's Frontera brand)

4 cups rich-tasting chicken stock (I used a garlicky veggie broth)

vegetable oil to a depth of 1/2-inch for frying

6 to 8 corn tortillas, cut into 1/4-inch strips

salt, about 1/2 tsp if using unsalted broth

1 cup (about 4 oz) shredded Mexican cheese (I used goat cheese)

1 large ripe avocado, peeled, pitted and diced

1 to 2 limes, cut into wedges

In a large saucepan or soup pot, heat the oil over medium-high until it is very hot. Add the salsa and stir continuously until it is cooked down to a thick paste, about 10 minutes. Add the broth, partially cover and simmer over medium-low heat for 45 minutes.

While the soup is gently bubbling along, heat the vegetable oil in a small skillet over medium to medium-high. When a strip of tortilla sizzles riotously in the oil, add about one-third of the strips, fry until crispy (they'll almost stop sizzling when they are ready), scoop out with tongs or a slotted spoon and drain on paper towels. In two batches, fry and drain them remaining tortilla strips in the same fashion.

Taste the soup and season it with salt if necessary. Ladle into warm bowls and top each with a portion of shredded cheese (scatter it around so it dissolves evenly), a few cubes of avocado and a portion of the tortilla strips. Carry the bowls to the table along with the lime wedges for each guest to squeeze into the soup to their liking.

Notes/Results: Low effort and good flavor, this is an easy version of tortilla soup--especially if you use a good store-bought salsa. I kept the toppings close to the recipe, but you could switch them out and add some protein, chopped cilantro, more veggies or whatever you like. I ended up using some goat cheese that I had on hand and I loved how it melted into the broth as I was eating the soup--making it ultra-creamy. Fun to look at, fun to eat, I would make this again.

Soups and Sides is the theme this coming week at I Heart Cooking Clubs. I am a day early, but once the post is up, you can see what the other Rick Bayless recipes the other participants made by following the links.

It looks as though I might be the only one enjoying a summer soup this week, but we have some wonderful salads waiting in the Souper Sundays kitchen.

Janet of The Taste Space has a pretty Strawberry and Roasted Chickpea Salad with Cinnamon Vinaigrette to share. She says, "No stranger to strawberries perking up a summer salad, instead of balsamic, this time I opted for a savoury note with cinnamon. Cinnamon roasted chickpeas as well as a cinnamon vinaigrette. Strawberries confer sweetness, toasted almonds crunch with a hint of mint making this a much more complex salads. Serve overtop your favourite greens for a summer treat."

Stash of Simple Kitchen Seasons is back this week with a lovely green Fava Bean, Arugula and Pea Salad, with Cow’s Milk Ricotta Cheese, Lemon Zest and Mint.  He says, "Favas in the early spring can be used in much the same way as peas — in a vegetable ragoût, in a soup or risotto. As the season progresses, the beans become more mature and thus require lengthier cooking times. Cook favas in lightly salted simmering water until tender, then mash into a paste and season with garlic, herbs and lashings of excellent olive oil. Serve as crostini, in filled pasta or with grilled fish."

 My fellow Hawaii blogger Claudia from Honey From Rock made this hearty Crab Salad with Colorful Pasta Swirls and says, "Going with the proposition that one can never have too many salads in the summertime, (and yes, you can be too thin - think anorexic) we have found another winning combination.  One with crunchy things, savory crabby notes, some green, some red, a carb or two (got to love those colored spirals), a hit of salty capers and a bite of daikon dice.  Just what your day needs to finish in a satisfying manner."

Ana of Sweet Almond Tree prepared a colorful Strawberry and Feta Salad with Honey-Lemon Dressing and says, "There is something about feta that compliments summer fruits very well.  So a strawberry and feta cheese salad is a winner.  If you're wondering, yes, salad dressing goes with strawberries. You just have to choose the right one.  The dressing for this salad is made with honey and lemon and is absolutely the perfect match! The balsamic vinegar, the lemon, the honey, the mint, all these ingredients make a perfect sweet-tangy blend that goes great with strawberries."

Debbie of Easy Natural Food is sharing a tasty Asparagus and Bacon Pasta Salad with Creamy Basil Pesto Dressing. She says, "About 2 weeks ago I was looking after my neighbor’s daughter, Abby, and we decided to make something together for lunch. I had bookmarked several salad recipes from one of my cookbooks that I wanted to try, and we chose this one because we both liked all of the ingredients! ...Abby declared it the best pasta salad she had ever had!  I was so happy that she liked it, and I had to agree with her – it was very tasty!"

Pam of Sidewalk Shoes tried this inventive salad in a sandwich recipe--Greek Salad Pitas with Olive-Garlic Tapanade.  She says, "Okay, this is genius really.  Take a wonderful Greek salad, and instead of mixing in the Kalamata olives, whirl them up into a puree and stuff it in a pita with some spinach leaves.  So good!!  Instead of having a salad and a sandwich, have it all together.  I imagine this would be good also with some leftover roast chicken added to the salad. ... Go make this.  You will not be sorry!"

A terrific sampling of salads this week--thanks to everyone who joined in. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a happy, healthy week!

Watermelon Mojitos (Mojito de Sandia): Salud! and Happy July 4th!

My favorite warm weather cocktail is the mojito. Done right, it is refreshing, lightly tangy, slightly sweet, crisp and oh-so cooling. The key to a great mojito is in the muddling--too little muddling and you have a flavorless mint salad in a glass but the right amount of muddling releases all of the flavor of the ingredients and turns it into something special.

Although a simple, traditional lime-mint-rum mojito is my normal choice, it is fun to play with different flavors and ingredients such as this Watermelon Mojito or Mojito de Sandia from Rick Bayless. Add some blueberries and watermelon stars for garnish and you have the perfect cooling libation for a festive July 4th. 

Rick Bayless says, "If a standard-issue mojito weren't refreshing enough, one with muddled watermelon in the minty mix shoots it right off the charts. Hot summer weekend, sun beginning to set, backyard, friends. You get the picture. You need about 3 pounds of watermelon to yield the 4 cups of fruit you need for these drinks."
 
Watermelon Mojito (Mojito de Sandia)
From Fiesta at Rick's
(Makes 8 12-ounce drinks)

8 large sprigs of fresh mint
4 cups cubed seedless watermelon—3/4-inch cubes are perfect here
1/2  cup Simple Syrup
Ice cubes (you’ll need about 2 quarts)
2 cups white rum (I like D’Aristi rum from Yucatan)
1/2 cup lime juice
Sparkling water or club soda

 

Set out 8 tall 12-ounce glasses.  Into each glass strip off the leaves from a single sprig of mint—you’ll need about 10 leaves for each drink—and top with 1/2 cup watermelon cubes.  

 

Divide the Simple Syrup among the glasses (1 tablespoon - 1/2 ounce per glass).  Use a muddler (or the handle of a wooden spoon or a long-handle ice tea spoon—though neither is anywhere near as effective) to crush the mint and watermelon, releasing their flavor into the syrup—the more muddling, the fuller the flavors.   

Fill each glass with ice.  Measure in the rum (1/4 cup - 2 ounces per glass) and the lime juice (1 tablespoon - 1/2 ounce per glass).  Use a long-handle ice tea spoon to mix everything together.  Top off each glass with a little sparkling water or soda and you’re ready to serve.

Notes/Results: The subtle watermelon flavor partners well with the lime and mint to make this drink like summer in a glass. I used a little local Thai watermelon and reduced the recipe to make a couple of servings. Since my watermelon was nice and sweet and I like my drink on the tangy side, I just used a little dash of agave in the glass--when you muddle it with the fruit and mint, before the ice is added, it doesn't harden and clump up and mixes right in. My sister-in-law posted a photo of these "watermelon wands" by Weelicious on her Facebook pageand I thought they would make a great drink garnish. Fun, and the extra fruit added to the muddled watermelon makes this count as one serving towards your "5-a day"--therefore making this cocktail almost a health food. ;-) I will make these again.

 

Salud! It's the theme at I Heart Cooking Clubs--so go to the post to check out the delicious Rick Bayless beverage recipes that everyone tried this week. 

Have a safe, healthy and happy Independence Day!
 

Creamy Artichoke-Lemon Soup: Hot or Cold for Souper (Soup, Salad & Sammie) Sundays

This was one of those standing in front of the fridge at 7:00 PM, needing a soup for this week but having no idea of what to make times. It was a long grubby Saturday working on a file clean out project for work--so it had to be quick and easy--I had no patience for more. There were potatoes that needed to be used and some cashew cream (the genius vegan or non-dairy answer to silky thick cream or sour cream) already made. Wanting something a little more special than a cold potato soup, I got out a can of artichoke hearts from the pantry and tossed it together with some onions. celery, lemon thyme and lemon juice. The result? Creamy Artichoke-Lemon Soup--a silky, smooth and rich tasting soup that you would never know didn't contain heavy cream--or any dairy at all. I had a warm bowl for dinner, but in my opinion, it was even better cold the next day.

Creamy Artichoke-Lemon Soup
By Deb, Kahakai Kitchen
(Makes 6 {Starter} Servings)
 
1 Tbsp extra-virgin olive oil
1 cup sweet onion, diced (or use 2 leeks--white part only)
1 stalk celery, chopped finely
2 cloves garlic, minced
2 tsp fresh lemon thyme + additional to garnish
1 bay leaf
2-3 small Yukon gold potatoes, peeled and diced (about 2 cups)
1 (13.5-oz) canned (not marinated) artichoke hearts, rinsed, drained and chopped
3 cups low-sodium veggie broth
3 Tbsp lemon juice
salt and freshly ground black pepper to taste
1/2 cup cashew cream or non-dairy creamer
2 tablespoons chopped chives, for garnish

Heat olive oil in a soup pot over medium heat. Add the onion and celery and stir. Saute until onions are softened, about 5 minutes. Add garlic, lemon thyme and bay leaf and continue sauteing for another 5 minutes. Add the potatoes artichoke hearts, veggie broth, salt and pepper and cook until potatoes are soft and tender about 20-25 minutes. 

Blend in batches (or use a handheld blender) until smooth. Rinse soup pot and return blended soup to pot. Add the lemon juice and stir in the cashew cream until well combined. Taste and add additional seasoning if needed.  

To serve warm, heat over low until desired temperature. Or, chill until ready to serve. Garnish with thin slices of lemon and a bit of lemon thyme. 

Notes/Results: Yum... Great flavor and texture. The potatoes make it thick, but the cashew cream is what gives it a velvety mouthfeel that is great in a warm soup but even better in a cool or cold soup. The richness is offset by the brightness of the lemon and the artichoke hearts--making it a well-balanced bowl. This soup goes together quickly and easily--a cup would be an elegant starter to any meal. Like a vichyssoise but with a little something more--I would make this again

Let's check out the Souper Sundays kitchen and see who is here.

Tigerfish of Teczcape - An Escape to Food made the most of leftover dumpling filling this week and says, "Ended up with more filling than wraps after making boiled dumplings? Make chives meatballs from the remaining filling. Then make a quickie chive egg-drop soup and gently cook the meatballs in the soup. This is Chives Shrimp-and-Meatballs in a Chive Egg Soup.  You can also call it Surf-and-Turf Soup with the combination of seafood and poultry in the meatballs."

Victoria of Flavors of the Sun is here with a cooling Okroshka: Cold Russian Soup and says, "I recently made a cold soup from memory, based on a Russian soup I had taught in a class a few years ago. ... This soup is really a salad in a bowl, filled in with liquid yogurt or kvass.  All of the ingredients should be served cold, whether presented as I do as a yogurt soup with separate garnishes or more traditionally, all stirred together.  This particular soup is often considered to be from Uzbekistan."

Janet of The Taste Space has two salads to share this week. First, this filling Quinoa and Chickpea Salad with a Balsamic Tahini Dressing that she says is "...a light yet hearty quinoa and chickpea salad punctuated by bursts of cherry tomatoes, cucumber and slivered kale. I usually massage my kale, but here, it countered the quinoa and beans nicely with its crunch. I added the dressing just before I ate so that it would still be quite light. I assumed the quinoa could probably absorb a heck of a lot more of the dressing, but this way it was wonderful."

Janet's second offering is this Grilled Balsamic Mushroom and Quinoa Salad with Walnuts. She says, "...portobello mushrooms alone do not make a meal, so instead of a garlic white bean puree, I opted to add quinoa and toasted walnuts for crunch. This way, you do not lose any of the fabulous garlic-thyme-balsamic marinade and you get a filling meal that is also great as leftovers. Because, yes, it is very sad. I do not like to share my mushrooms. They are just too good."

Joanne of Eats Well With Others used some sick-in-bed time to shuck beans and make this Warm Fava Shallot Barley Salad. She says, "The time eventually comes when you have to dig your spoon out of that jar of nutella you've been self pity-eating. Pull yourself up by your bootstraps. And start shelling. Best to stick with the favas, and this salad, which will make up for that nutella consumption and may even allow you to wake up on Sunday morning to fully functional kidneys and a strong and undeniable desire to run seven miles. Or not. But it will certainly make your taste buds happy."

Debbie of Easy Natural Foods recreates a restaurant dish with this Warm Stir Fried Chicken Salad. She says, "This dish, modified from a recipe in the Wagamama cookbook, is a favorite of ours. Actually it’s my husband who typically makes this dish – one of the few he makes, and it comes out delish every time. ... This is such a simple dish to make, and really quick too, so perfect for a weeknight if you marinate the chicken earlier in the day or the night before."

Finally we have one hearty sandwich this week from Graziana at Erbe in Cucina, these Vegetarian Burgers with Clary Sage. Graziana says, "The clary sage is a variety of sage with large, thick leaves. I used it for a vegetarian burger recipe. To create a quick snack, I prepared a yogurt sauce with basil and chives garlic ...and harvested some tomatoes from my rooftop. We really enjoyed this vegetarian burgers, fresh and tasty, and also my fussy three years old child approved it."

Some delicious and unique recipes this week--mahalo to everyone who joined in! If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details. 

Happy July, and have a happy, healthy week!