Food and drink For entertaining friends, I tend to prepare far toomuch food. Certain foods can be frozen, but other ingredients, like fresh salad greens, must be consumed immediately. The problem is that both Jack and I dislike eating the same leftover salad day after day, even when we use different dressings. I decided to utilize my fresh greens to make a Summer Salad Soup. I pulled a tub of frozen chicken stock from the freezer to thaw. I then chopped up about two cups of cooked chicken breast and set it aside. In a sauté pan, I added two tablespoons of olive oil and sautéed two minced cloves of fresh garlic and half an onion, chopped. Next, I added the kale, radicchio, sliced Brussels sprouts and fresh tomato slices from the salad. I poured just enough stock to cover the vegetables. Once the kale had wilted, I added more stock and the chicken. Even with salt and pepper, my summer salad soup was missing that depth of flavour I savour.Then I remembered… yes…cheese! I decided to grate a cup of ParmigianoReggiano and tossed this deeply flavourful ingredient into the pot. Voila! A delicious summer salad soup. The addition of cheese added that fifth taste sensation of umami, which provides depth and roundness of flavour to any dish. In a separate pot, I brought water to a boil and cooked a cup of Garofolo’s Pasta Dietetica Senza Gluten-Free. (I love this pasta made with quinoa and rice. It is available at Sobey’s.) Just before serving, I placed a half-cup of noodles into two bowls and poured the hot soup over top. I garnished each bowl with freshly grated Parmigiano-Reggiano. Summer Salad Soup by Shari Darling For more information on wine and food, go to www.sharidarling.com 42 | www.snowbirds.org
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