Grilled vegetable soup from Plenty (page 115) by Yotam Ottolenghi

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Notes about this recipe

  • dinnermints on July 22, 2016

    I agree with Delys77 - the soup needs a lot of seasoning. I added a bunch of preserved lemon, and it sort of helped, but then that effect was dulled when I added the limas (although I liked those, wouldn't decrease). I did the U.S. version which is broiled, and it might have been better grilled. But I wouldn't make this again. I've cooked a ton out of Plenty More and Jerusalem to fantastic results, but have heard mixed things about Plenty, and I think this is the first thing I've made out of it. It doesn't exactly make me want to use it more. I wish it had the more specific measurements of his later books, as I've heard is that proportions are often off in Plenty.

  • Delys77 on January 09, 2013

    Pg 115 The soup is a good canvas but it did need some aggressive seasoning. I added the juice of a whole lemon and a touch of green tabasco to add sourness and heat at the same time. Once seasoned nicely it is a good soup, with a slightly smokey flavour from the grilled vegetables and toothsomeness from the lima beans. I might cut back on the lima beans a little in the future as I found there were a few too many.

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