Jess: This soup looks suspicious in the photo. It’s white! Kind of like clam chowder, but smooth, and clearly thinner. There are hardly any ingredients, but one important one, dukkah, turned out to be a challenge. I bought a head of cauliflower and a box of almond milk—I already had sesame oil and a lemon. I looked up where to get dukkah, a spice mixture featuring hazelnuts, sesame seeds, coriander, cumin, and paprika, and found it on Amazon, but it was $18 for 4 ounces. I tried a few local shops, including Trader Joe’s, because their website mentioned it. No luck. I eventually decided the cost had to be borne as part of this experiment.
Today’s Thursday; we didn’t have anything planned after work, so we all met at the coffee shop and played games before dinner. Benjamin is getting really good at matching Zingo tiles! When we got home, I chopped up the cauliflower, cooked it for a little while, added dukkah, and then turned it into soup by adding the unsweetened almond milk. It smelled good to me, but then, I like almost all vegetables. Dave and the kids husked and boiled the first corn of the season to eat with the soup. When we were almost ready to eat, I put half the soup into the blender, as instructed. Dave had walked by and suggested that we should eat it unblended, so I agreed to blend only half. And good thing! As the soup whizzed around, the plastic cork (for want of a better word) that allows you to put food into the blender through the lid fell into the soup. And got sucked into the blades, which made an awful sound chopping it up. I think the rubber lid had expanded because I’ve been blending hot soup.
That batch was inedible, so we ended up eating the soup the way Dave wanted to try it. Result? I think it would’ve been more delicious at the blended consistency. As it was, the almond milk was too wet. The cauliflower was tasty, and the dukkah was wonderful: salty, nutty, and full of spices. The recipe said to use a lemon, sesame oil, winter savory herb, and more dukkah to garnish. I set out bottled lemon juice, sesame oil, ground savory, and the bag of dukkah.
Recipe frustration? Or just Ugly Americanism? The recipe says “winter savory herb, to garnish (optional).” I would’ve liked to garnish, but I kept thinking “which herb? Is it my choice?” Only after I looked it up did I figure out that savory is the name of an herb. And that there are varieties. King Soopers doesn’t stock it, so I bought a bottle of ground savory and figured I was covered.
This is a very fast recipe, which is a point in its favor. No one else in the family will want to eat it again, but I love vegetables and would be happy to spend my retirement, long after the kids have moved out, cooking and eating like this.