When the summer season approaches, people tend to gravitate toward lighter dishes such as a soup or salad. Currently, I am on a mission for the perfect recipes to fit the bill for this summer’s menu. I am constantly researching and trying different kinds of dishes that can not only fill the belly but actually improve the mind, body and mood. Food glorious food! 😉
Who say’s you can’t enjoy a hot bowl of soup during the summer? If you ask me, I think it’s a perfectly satisfying way to eat at anytime of the year. There are soups for every season, even cold ones that taste more like smoothies. Either way, yummy!
Here is a soup recipe I found scribbled down on a coffee stained napkin. Unfortunately, I don’t know the source of this recipe which is part of the intrigue. The name alone adds some allure: “New Life.” It is written that one modest serving will lift the spirits. The truth remains, there’s nothing like a big bowl of steaming deliciousness to put a smile on one’s face.
- 2 cups vegetable stock
- 1 tsp of fresh minced tarragon
- 1 cup thinly sliced mushrooms (5 large ones)
- 2 tbsp olive oil
- 1/4 cup of Marsala wine
- 1 egg yolk
- 2 tbsp of cream
- salt & pepper to taste
Heat the stock with the tarragon. In a skillet, saute the mushrooms in the oil for 2 minutes. Add the wine, cover the skillet. Simmer on low for 5 minutes. Pour into hot stock. Remove from the heat and let cool while you beat the egg yolk with the cream. Add to the consomme. Add salt and pepper to taste. Serve immediately.
Note: The egg yolk will cook in the bowl of hot soup.