Dinner was a new recipe. Suzette converted the PPI Roasted vegetables into a cream soup by cooking the vegetables with chicken stock and then emulsifying them into a purée and then adding 1/3 cup of Crema (we had no cream).
While the soup was cooking Suzette sautéed 3 T. of chopped pasilla chili and one scallion in butter and olive oil and blanched 1 ½ cups of fresh sorrel leaves from the garden in salted water and then drained the sorrel and put the drained sorrel and the sautéed pasilla into a blender and puréed it into a sauce.
I cut rounds of fresh Fano baguette and toasted them. We also made a simple green salad with the lettuce we picked from our garden yesterday to which I added slices of cucumber and diced red onion that we garnished with the Cesar salad dressing I reconstituted yesterday with anchovies, lemon juice, olive oil and a whipped egg.
Suzette filled soup bowls with the soup garnished with dollops of pasilla sorrel sauce and Crema and shaved Pecorino Romano cheese.
We opened a bottle of Romanian red wine produced by Recas Vineyard, the largest in Romania.
We enjoyed the light and delicious dinner with slices of toast.
Later I ate toasted whole wheat baguette from Pastian’s with Irish butter and Brie cheese to finish my glass of red wine.
Later still I ate a few forkfuls of fruit cake with Hibiscus tea.
We loved this meatless meal.