No matter what weather summer brings, this filling soup satisfies at any temperature. Enjoy under the sun or under a blanket, chilled to cool you down or heated to warm you up.
¼ cup pine nuts
juice from 1 lemon
½-1 tablespoon agave or maple syrup
1 teaspoon salt
1 smidgen cayenne pepper
½ cup whipped cream or yogurt
quail eggs for serving
Put all ingredients except cream or yogurt in a food processor and process for several minutes until very smooth.
Gently fold in whipped cream or yogurt.
Chill well for a cool soup or heat slightly without bringing to a boil for a warm soup.
Serve with soft boiled quail or chicken eggs, worm or cold.
Garnished with Chinese chives.
Makes 2 cups.
Antique Pewter Bowl from BlueMoonCollection,Etsy
Photography by Philip Blankenship.