ok guys, I need your opinions! For the next couple of weeks I will be attmpting to make some of the soups I have typically thickened with whole wheat flour with brown rice instead. It turns out that many of you lovely soup customers are of the wheat and gluten free persuasion and I would like you to have some options! Heres where you come in, dear customer, please let me know if you do not like this change! Let me know if the texture is weird, or the flavor is off in any way. I have been doing some “at home” taste tests with much success, but alas (contrary to how my Mother raised me) its not all about me. So heres whats coming up this week, again, these soups will all be gluten free even though the ingredients lists claim whole wheat flour (I havent fully committed to changing it permanately until I hear from you!)
Monday in Baywood: Split Pea and Butternut Apple with Toasted Walnut Cream (please switch cashew cream for walnut cream on ingredients lists)…and “secret soup”* is lentil vegetable
*what is secret soup?: well, sometimes I am able to make a third batch of soup for you committed Los Osos Market People, but I dont have room for a third pot behind my regulation netting. so typically secret soup doesnt make its appearance until one of the other soups has sold out. It is, however, available…if you are in on the secret =).
Thursday in Morro Bay: Moroccan Lentil (please note change) and Butternut Apple with Toasted Walnut Cream
Friday in Cambria: Split Pea and Butternut Apple with Toasted Walnut Cream
I look forward to seeing you all and dont forget your jars!