I told myself that, with the onset of 2013, I was going to expand my horizons and begin to incorporate new, unfamiliar ingredients into my cooking and baking. So, while paging through the new cookbook from Melissa’s Produce, 50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes, I stumbled across an ingredient that really wowed me: Tung Ho, a.k.a. Asian edible Chrysanthemum leaves. High in antioxidants, minerals, and vitamins, they have a subtle but unique flavor, with floral and pine overtones. Wonderful when tossed in salads, they also make an excellent, attractive, edible garnish. For that reason I had to try the recipe on page 115 of the book, Thai-Style Carrot Soup with Chrysanthemum Leaves. A lover of carrot soups, this one is my new favorite. I did make a couple of small changes because I like complex, heat, and love Thai peanut sauce, so I added a ½ teaspoon of curry powder, ¼ teaspoon cumin, and tripled the amount of peanut butter. Oh, boy, is this good! I could hear someone moaning while I was eating my soup, and then realized it was me. Delicious and healthy -- what a great way to start the year.
Here is the recipe straight from the book, but do buy the book, a world of exotic cooking awaits.
Available in April 2013 from Amazon
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