Not exact matches
Roasted Fennel and Zucchini
Soup For the
soup: 4 medium sized zucchini, sliced
in half 2 fennel bulbs, cut
in half 1 cup new potatoes, cut into bite sized
pieces 1 onion, cut into quarts 4 cloves
of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon
of chopped nuts per
bowl (hazelnuts or walnuts) fennel frond pesto drizzle
of olive oil
Then you get a ladle and pour the
soup into
bowls adding the kale and a few
pieces of chouriço (I add more so I can get a little
in each bite!!)
To serve, divide the fried tortilla
pieces among the serving
bowls and ladle the hot
soup over them, including some
of the chicken
in each
bowl.
On the left, two bright pink
pieces of fatty lamb floated
in a large
bowl of thick, mustard - colored
soup.
40 -
piece dinnerware set includes 8 each
of: 11 - inch dinner plate, 8-1/4 inch salad plate, 9-1/2
in rimmed
soup bowl, 6-1/2 inch saucer and 4-1/4 inch tea cup