Soup Class 4.10.11 Orange Beet Cannelloni, etc.
We did the greens first, kale and collard ohitashi.
some fresh sage from my garden, other vegies, washing and cutting.
starting to saute, and adding to the stock...
herbs, spices and beet greens in the saute as well...
a bit of water from the greens, when liquid is needed...
and thanks to Jan for coming today, the man responsible for these classes, a student of mine from years ago...
adding the saute to the main pot...
the forgotten ingredient remembered...
some moyashi being prepared...
moyashi is done and some miso to be added to the soup...
the mash, ala red bean gravy...
the broth near the end.... and the finished product.
soup name is arbitrary... quite a few ingredients...
a wonderful soup, served with kale and collard ohitashi (parboiled), moyashi (sauteed bean sprouts), and some organic basmati rice.
Thanks to my assistant and number one student Mary C., Ben A for his help with the photos, Chris C., Jan J., Debra and 7, all of which joined in helping in many ways.
A prayer, a few words and a satisfying meal with friends.
Thanks and see you in a few weeks.
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