Wednesday, June 13, 2007

Little Soup of Horror

Those darn plants… something must be done! So lets make a soup and eat them, shall we?
This soup contains chayote and tomatillos... picked for some obvious reasons as you can see from the picture. It’s almost as if you went to some odd little florist…
Enjoy on a dark night with friends, and of course a wicked movie.

Dine Deadly,

Little Soup of Horror

Recommended movie accompaniment:
Little Shop of Horrors (1960)


2 Tbls. Olive oil
1 cup green onions, chopped
2 celery stalks, chopped
1 fennel bulb, sliced – reserve the green tops
4 medium tomatillos, chopped
2 chayote, chopped
2 cups cilantro (about two handfuls), large stems removed
1 bag (16oz) frozen peas
4 cups vegetable broth
1 cup white wine
1/2 cup sake
1 cup heavy cream
1/4 cup parmesan
salt and pepper to taste


1. With the olive oil, sauté green onions, celery, sliced fennel, and a dash of salt in a 5qt stock pot for 5 minutes, until everything starts to soften.
2. Add chopped chayote and tomatillos, and sauté for about 5 minutes.
3. Add 3 1/2 cups vegetable broth, 2 cups peas, wine, and sake, and bring to a simmer.
4. In a blender (or food processor), pulse the fennel tops (the green “leafy” part, with the stalks removed), the cilantro, and 1/2 cup of broth.
5. Simmer for 30 minutes.
6. Remove from heat, stir in heavy cream, the rest of the peas, and parmesan.
7. In the blender, pulse the soup until fairly smooth. (Do this a little bit at a time, and make sure to have a towel covering the lid. Otherwise, you will have green all over your kitchen.)
8. Ladle into bowls, and, if you wish garnish with cheese “teeth”. (A very “sharp” cheese is best) And, if you like “Blood?! You like BLOOD?!?”... silly...

The soup is best served chilled to the bone. Plant yourself in front of the TV and enjoy.

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