I wanted to share this very easy soup which can be served hot or cold. Perfect for a busy night. We had some leftover, so we enjoyed it hot the first night, and chilled the next day. Delicious either way.
Wishing you a summery, flavorful week. Scroll down past the recipe for our week’s menu!
Cilantro black bean bisque, with goat cheese toast
Prep time: 20 min
Cook time: 15 min
Age for babies: 8-10 months
1 tbsp coconut oil
1 large shallot
1 clove of garlic
2 tsp dried oregano
1 can of black beans
1/2 tsp cumin
1 1/2 cups vegetable broth
1 tbsp sherry vinegar
5-6 sprigs of fresh cilantro
Optional garnish if served hot:
1 toasted slice of bread
Finely chop the shallot and garlic. Melt the coconut oil in a skillet. Add the shallot, garlic, oregano and cumin and cook over medium heat until the shallot is translucent (don’t let it brown), about 8 minutes.
Rinse the black beans.
Add the beans to the shallot mixture, and stir to coat the beans. Add the broth and cook for about 15 minutes on medium low.
Pour into your blender, add the vinegar and cilantro (leaves only), and whirl for a good long while, until very smooth.
Pour into 4 bowls.
Toast 4 slices of bread, spread some creamy goat cheese on top, and gently deposit on top of the soup.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
Lunch – OUT at Le Pain Quotidien.
Goûter (4pm snack) – Donut peach or plum
Appetizer / Finger Foods: Authentic Greek salad
Main course: Chicken basquaise (with all the summer vegetables!)
Appetizer / Finger Foods: Chickpea feta cilantro salad
Main course: Beef patty, butter lettuce with fresh herbs
Goûter – Strawberry rhubarb compote
Appetizer / Finger Foods: Corn soup*
Main course: Cauliflower stuffed peppers from Food Loves Writing
Appetizer / Finger Foods: Grated carrots French-style
Goûter – Apricots
Appetizer / Finger Foods: Lentil shallot salad
Main course: Braised fennel with saffron and tomato from Green Kitchen Stories
THURSDAY – Happy Fourth!
Appetizer / Finger Foods: Cold zucchini with mint vinaigrette
Main course: Avocado sardine tartine
Goûter – A special treat, this lovely peach gratin soufflé
Appetizer / Finger Foods: Watermelon Gazpacho with crumbled Feta
Main course: Oven-roasted ribs and blue potatoes (to cover the red, white and blue! ;-))
Appetizer / Finger Foods: Roasted apricots & burrata salad
Main course: Ham with cucumber fennel slaw
Goûter – Cherries
Appetizer / Finger Foods: Artichoke bottoms with green parsley sauce
Main course: Soft boiled egg with mouillettes of Vanilla Bean Blog’s delightful cardamom flatbread
Appetizer / Finger Foods: Eggplant caviar*
Main course: Leek Feta Quiche
Goûter – Watermelon fig granita from Fig & Fauna
Appetizer / Finger Foods: Endive, blue cheese salad
Main course: Clams in fennel shallot broth from Cannelle & Vanille