This is a different kind of soup and salad night. Using a blend of beans and legumes offered by Purcell Mountain Farms (their “French Bistro Mix”), I created a soup that is satisfying and needs little more than a simple salad and a slice or two of grilled bread to go-with. I did add a single slice of chopped organic bacon to the soup pot, so this menu is not completely vegetarian, but the added flavor boost is helpful to the overall dish.

Paris bistro bean soup with minced carrots, celery, onions, and bacon
Spinach salad with boiled egg slices and red wine vinaigrette
Garlic toasts

Blood orange slices with pulverized almonds

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