This super easy recipe for a summer soup with cucumber, goat cheese, and mint comes from Marmiton, a French recipe site. For those anglophones out there:
- 1 cucumber, peeled
- 8 ounces of fresh goat cheese
- 8 ounces plain yogurt
- Handful of mint leaves
- 1 small garlic clove, crushed (optional)
- Salt and paper to taste
Blend ingredients together and chill for 1-2 hours before serving. Bon appetit!
A couple months back I subscribed to The Well Daily, a New York City-based blog and daily newsletter that focuses on wellness, nutrition, yoga, and meditation. I often get tidbits about NYC-too-centric classes and programs or blurbs about yoga garb that I tend to send to my trash (sorry, guys – not relevant to my life!) but about once a week there’s a killer new recipe or must-try yoga pose.
Last week I got a recipe for Fragrant Spicy Carrot Soup, which looked a lot like the Potage de Crecy I made last year. What I liked most about this new twist on carrot soup is the spicy undertones (from the red pepper flakes and cumin) and the subtle tanginess from the crème fraîche and the lime juice.
All in all, this was great. I served it with a dollop of crème fraîche, some chopped cilantro, and a handful of chunky homemade croutons. Divine!