Adapted from Covent garden soup book
1 large sweet potato, large cubes
2 spring onions
¼ green chilli
¼ tsp ground coriander
1 lemon zest
120g rhubarb, chopped
50g dried apricots
½ tsp honey
50ml dry white wine
350ml stock
Salt & pepper
Fry the sweet potato in a
little butter until coloured then add the spring onion, chilli, ground
coriander, lemon zest. Cook for a
few minutes then add the rest of the ingredients. Simmer covered for 20-30 mins then puree. Season.
Literature experienced a
similar great divide, thanks to an increased self-consciousness and a
transformation of its means of expression, shifting from the essay and novel to
the fragment.
Raymond Bellour; For ever
divided
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