Saturday 6 April
The first fava beans appeared at
Madison's in Findlay Market, so we had to buy a batch and make a variation on
our celebratory Spring soup.
In addition to asparagus and fava
beans (unpeeled), we used watercress and scallions, and a tub of saffron
vegetable broth we had frozen from cooking something I can't find on the blog
right now. Whizzed the watercressy broth
in the robot-coupe to purée it a bit, and finished, untraditionally but
deliciously, with a touch of cream.
On the side, we had crackers
topped with either smoked salmon or white anchovies we found at Dean's
Mediterranean store; they remind us of the market in Aix-en-Provence.
And after dinner, we ran out to
see a very good CCM production of Magic Flute. You can't beat that for a fine spring evening.
No comments:
Post a Comment