So after this year’s Fourth of July barbecue, where I consumed lettuce wraps packed with meat, a hot dog, a chicken burger, a kielbasa, and some wings, I decided to go easy on my lunches the following week. I propped my kitchen stool below the highest cupboards to look for some whole grains to make a refreshing salad with—maybe quinoa, maybe spelt, or some neat-o ancient grains would be found there, I thought. But I didn’t find those.
I’m much more of a bean than cream person when it comes to soups. But I think you can find a happy compromise by slow-cooking white beans until so tender they’re luxuriously creamy on their own. So rather than following the formula for cream of broccoli (or cream of fill-in-the-blank vegetable), you might sate your taste buds for the mild taste and velvety texture of much the same with this soup instead. I’ve gone and added some cauliflower along with … Read More