Duck, duck, soup!

BeansMozzarellaSoup1

What’s in the fridge! That nice jar of dijon mustard. An indulgent buy of well salted capers imported from Sicily. The tin of anchovies which seemingly keeps on lasting. They are, preserves aren’t they? And that bouncing ball of mozzarella which was meant for something…but it’s lost on me now. Ah, and of course the rocket!

Received from a farm which sets up a stand nearby on the weekends. When I came about the tangled bunch, I couldn’t help but wonder if this was the Italian rocket I’ve read about before. Wild and untamed. One rocket leaf, spun out from the bunch, unruly in formality and lengthy as my forearm. I can already smell the spice, similar to a juicy radish. After a sort of coiling, it’s in my mouth and I’m sure it’s leaning on the air of an herbs vanity.  Proud to be rocket! It’s lovely and I buy a big bag.

How charmingly simple this recipe could be. A peasants fare indeed, as I did no shopping. My bag of rocket was priorly enjoyed on its own, well dressed in olive oil and flaky salt. Until a morning, flipping through cookbooks, a recipe found for my bouncing ball of nearly forgotten mozzarella. And perhaps, my prideful rocket.

Mozzarella, Borlotti, and Wild Garlic Green Sauce, as says Ducksoup.
Mozzarella, Kanderly Yellow Eye, Rocket Green Sauce, I say.
It’s what I have. And it’s close enough.

Mozzarella, beans and herb sauce soup

  • 125g cooked beans, I had on hand Kanderly Yellow Eye
  • Handful of herbs, mine being rocket, not quite an herb but this one is nearly (others might be parsley, mint, wild garlic or a combination of the bunch)
  • 3 anchovy fillets, coarsely chopped
  • Zest of ½ a lemon
  • ½ tsp capers
  • ½ tsp dijon mustard
  • Small garlic clove, grated
  • Extra virgin olive oil
  • 1 mozzarella ball, about 150g
  • Flaky salt and black pepper

Warm the beans and their cooking liquid in a pan over low heat. Put the chopped herbs, anchovies, lemon zest, capers, mustard, and garlic into a large bowl with extra virgin olive oil and bind everything together, with a good stir. Stir your now green sauce into the beans and warm through, only taking a minute. Pour into your lunch bowl, placing a torn ball of mozzarella atop. Drizzle with more olive oil, flaky salt and black pepper. Serve with a soup spoon!

BeansMozzarellaSoup2

 

when it faded
she grasped dearly
it’s shape missing

without a hand to hold
hands cold

and through the window the sun
stroked her cheek
warm, there
and it’s growing
a sparkling glimmer in her eye

a little spot inside of her
warm, right there
and it’s glowing

without a hand to hold
a little spot inside of her
warm

Author: JessysJam

A cook beginning to write.

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