March 27, 2011
30 min or less active, fall, soup, spring, summer, vegan, winter
I've been in Chicago for the last week and Michael and I splurged on an amazingly fun restaurant called Moto in the West Loop (the bill for two was close to $400!). The head chef is this crazy guy who basically scientifically deconstructs (there was a tour at the end that involved a demo of centrifuges, for example) food flavors and reassembles them in fun and quirky ways. One of our ten courses was a clear pretzel broth studded with freeze-dried scallions and cubed 4-year old Wisconsin cheddar. Holding on to the flavors tight in my memory I sought to recreate the soup to have at home. Check my Twitter feed @Vegetarianized for pictures and descriptions of all the courses, including a cigar and ash tray dish made of mushroom puree stuffed into a braised collard green, and Cracker Jacks of apple gnocchi, popcorn powder and caramel puree - plus a weeks' worth of meals in Chicago with my Top 4 deep dish pie spots.
Servings: 6
Time: About 20 minutes active; less than two hours total
Price: About $11.30 total; $1.90 per serving
Nutrition (per serving):
Calories: 302.1
Protein: 10.1g
Fat: 12.4g
Saturated fat: 5g
Carbohydrates: 39.9g
Fiber: 4.1g
Sodium: 801.9mg
Cholesterol: 20mg
High In:
Good Source:
Low In: