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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5279020/
A hearty vegan delight full of the good greens that everybody needs from the kitchens of
mageiros
Creamy, thick, lemony, savoury with just a hint of sweetness. It's equally delicious hot as it is warm or cold, and completely vegan and wheat-free! This recipe was inspired by tales of another spinach soup served on the Island of Skye, in Scotland, by a rather famous Baroness, along with a rather traditional dish of Kale Brose.
Spinadge Brose (Spinach Brose) Recipe:
1 large bunch fresh spinach, washed and stemmed
1 bunch of celery, thinly sliced
1 medium onion, diced
1 small bunch parsley
2 Tbls light oil (canola, light/pure olive, grapeseed, etc)
1 Tbls thyme
zest of 1 lemon
juice of 1 lemon
1 Tbls coriander
1 qt brose (see below recipe)
salt and pepper to taste
Note: If you do not own a blender, or do not wish to use it, it would be best to shred or chop the spinach and parsley finely.
Sauté onion in oil until tender and translucent in the bottom of a large pot. Add celery, thyme, parsley, and spinach, and heat until all spinach is wilted and celery is tender. Reduce heat to a simmer and add lemon zest and juice, coriander, salt, and pepper. Stir to coat evenly.
Add hot or warm brose slowly, oats and all, to the pot. Let simmer until it thickens slightly, approximately 20 minutes, then remove from heat. Optionally, place soup in blender (or use a wonderful immersion blender) and blend until smooth.
Serve as is (vegan) or with a dollop of cream or yogurt.
Serves 4-6.
Simple Brose:
1-2 handfuls pinhead or steelcut oats
pinch of salt
1 qt boiling water
In a bowl, mix oats with a just enough water to cover until like a paste. Add salt and the rest of the water and stir vigorously, then cover with a plate and let set for 5 minutes. Uncover and serve as is or pour into milk or cream.
Note: a small amount of honey helps make a thicker, creamier brose with a hint of sweetness.
Makes 1 quart
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5279020/
A hearty vegan delight full of the good greens that everybody needs from the kitchens of
mageiros******************************Creamy, thick, lemony, savoury with just a hint of sweetness. It's equally delicious hot as it is warm or cold, and completely vegan and wheat-free! This recipe was inspired by tales of another spinach soup served on the Island of Skye, in Scotland, by a rather famous Baroness, along with a rather traditional dish of Kale Brose.
Spinadge Brose (Spinach Brose) Recipe:
1 large bunch fresh spinach, washed and stemmed
1 bunch of celery, thinly sliced
1 medium onion, diced
1 small bunch parsley
2 Tbls light oil (canola, light/pure olive, grapeseed, etc)
1 Tbls thyme
zest of 1 lemon
juice of 1 lemon
1 Tbls coriander
1 qt brose (see below recipe)
salt and pepper to taste
Note: If you do not own a blender, or do not wish to use it, it would be best to shred or chop the spinach and parsley finely.
Sauté onion in oil until tender and translucent in the bottom of a large pot. Add celery, thyme, parsley, and spinach, and heat until all spinach is wilted and celery is tender. Reduce heat to a simmer and add lemon zest and juice, coriander, salt, and pepper. Stir to coat evenly.
Add hot or warm brose slowly, oats and all, to the pot. Let simmer until it thickens slightly, approximately 20 minutes, then remove from heat. Optionally, place soup in blender (or use a wonderful immersion blender) and blend until smooth.
Serve as is (vegan) or with a dollop of cream or yogurt.
Serves 4-6.
Simple Brose:
1-2 handfuls pinhead or steelcut oats
pinch of salt
1 qt boiling water
In a bowl, mix oats with a just enough water to cover until like a paste. Add salt and the rest of the water and stir vigorously, then cover with a plate and let set for 5 minutes. Uncover and serve as is or pour into milk or cream.
Note: a small amount of honey helps make a thicker, creamier brose with a hint of sweetness.
Makes 1 quart
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5279020/
Category Photography / Tutorials
Species Unspecified / Any
Size 1000 x 750px
File Size 470.1 kB
Comments