The days are getting longer and the weather is finally sunny with a light breeze and no clouds. The plants are starting to wake up. In our courtyard we have a bush with purple and white flowers. When I woke up this morning and looked into the courtyard and saw the floribunda in full bloom I knew that spring had arrived. So today, I am moving on to lighter food.
BT's Green Spring Celebration
Ingredients:
1 extra large leek
1 dark green zucchini
1 jalapeño chili
1 small bunch dino kale
2 1/2 cups (600 grams) frozen green peas
1/4 teaspoon nigella seeds
1/4 teaspoon whole coriander seeds
1/8 teaspoon black cardamom seeds
1 very small pinch fiori di finocchietto
1/2 teaspoon red chili flakes
2 tablespoons Arak (any anise liqueur)
2 tablespoons sunflower oil (or any light vegetable oil)
8 cups water
1 tablespoon kosher salt
3-6 grinds of black pepper to taste
Directions:
Thoroughly wash leek, zucchini and kale
In a heavy gauge pot add oil and turn burner on to medium flame
When oil is hot add nigella seeds, coriander, cardamom and sauté for 1 minute
Slice jalapeño in rings including veins and seeds
Add jalapeño to pot and saute for 1 minute
Add leeks and cook until the whites become translucent - approx 6 minutes
Add zucchini and kale and continuing cooking for 4 more minutes stirring frequently
Add red chili flakes, fiori di finocchietto and salt and cook 1 minute
Add Arak and cook for 3 minutes to burn off alcohol
Add 3 grinds black pepper
Add water
Add peas
Turn heat to high and bring soup to a boil
When it reaches boiling, cover with lid and turn the burner down to low
Simmer for 20 minutes
When soup is cooked, remove from stove and let cool
When cool use a wand blender and purée
Add 3 more grinds of black pepper
Serve soup with chopped red basil and cilantro and a slice of lemon
Enjoy! !בתיאבון
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