Soup & Salad

2週間ちょっと前にJamie Oliver Costa Rican Black Bean Soupを作った時、翌日夫は残っていたスープをランチに会社に持って行ったのですがそれがとても美味しかったそうで、これまで食べたことがあるスープの中で一番美味しかった、また作って!と何度も言っていたので、今日はそのスープ。(トッピングは割愛しています。)サラダは、りんごとセロリとカマンベールとピーカンナッツのサラダですが、少し前に買ったダークチェリーが熟れすぎておいしくなかったのでコンポートにしたのでチェリーのコンポートも加えました。スープは結構どっしりくるので、サラダはさっぱり軽いものにしました。以前よく作っていたサラダですが、長く作っていませんでした。

When I made Jamie Oliver’s Costa Rican Black Bean Soup, my husband took left-overs to the office for lunch on the following day and apparently it was really good and he kept saying how it was the best soup he ever had and wanted me to make it again – so here I am!  I omit the topping but do follow mostly follow his recipe except that I use more coriander leaves (stems), add some cumin powder and after it’s cooked I put about a half of it in a food processor.  It’s vegetarian but quite satisfying and also full of protein.  The soup is quite filling, so I wanted to make a light refreshing salad and made apple, celery, Camembert and pecan nut salad (and I added some cherry compote because I made it last week as the cherries we bought were too ripe and tasteless).  I used to make this salad (not with the compote) often but somehow I haven’t done it for a long time.

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