{"id":43024,"date":"2017-03-21T22:12:17","date_gmt":"2017-03-22T02:12:17","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=43024"},"modified":"2017-03-21T22:12:17","modified_gmt":"2017-03-22T02:12:17","slug":"green-cream-soup%e3%81%8d%e3%82%8c%e3%81%84%e3%81%aa%e7%b7%91%e8%89%b2%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43024&lang=en","title":{"rendered":"Green Cream Soup
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\"43\"<\/p>\n

I don’t know how people do it.<\/p>\n

But I’m always amazed by those food bloggers who have a perfect post to celebrate various holidays.<\/p>\n

I wanted to post something green for St. Patrick’s Day, but as you can see, the day came and went without any green food on my blog…<\/p>\n

Well, I have a full time job and I have a busy life, but I know as much as you know, it’s an excuse.<\/p>\n

And it seems like a lot of fun to celebrate various holidays with food, especially food holidays like National Pie Day or National Cookie Day!<\/p>\n

 <\/p>\n

\"45\"<\/p>\n

So I got curious, and I decided to see what food holidays exist.<\/p>\n

And I was AMAZED!!<\/p>\n

According to Foodimentary<\/a>, there are SO MANY national food holidays.<\/p>\n

Almost every single day is assigned for some kind of national food day.<\/p>\n

Of course I missed the March 1 National Peanut Butter Lover’s Day, March 10 National Ranch Dressing Day, and March 11 National “Eat Your Noodles” Day (I can’t believe I missed this one!).<\/p>\n

Anyway, I’m several days late, but this beautiful green soup was supposed to be my “green” food to celebrate St. Patrick’s Day.<\/p>\n

The timing was not great, but the soup was super tasty!<\/p>\n

\n

Green Cream Soup<\/strong><\/p>\n

canola oil
\n3~4 cloves garlic, cut in half
\n1\/3 cup scallion, chopped
\n1~2 cups lima beans (I used frozen baby lima beans)
\nwater
\n1 bay leaf
\n1\/2 cup cooked white rice
\nsoy milk
\nsugar
\nsalt and pepper<\/p>\n

1. Sautee garlic and scallion in canola oil.
\n2. Add lima beans and continue to cook.
\n3. Add water to barely cover the beans. Add a bay leaf. Boil and then turn down to low heat. Continue to cook until all the vegetables are cooked through.
\n4. Add cooked rice. Puree everything using a hand blender until very smooth.
\n5. Add soy milk until the soup achieves your preferred thickness.
\n6. Add sugar, salt, and pepper. Serve with freshly ground black pepper.<\/p>\n<\/div>\n

\"50\"<\/p>\n

Can you see how creamy the soup is?!<\/p>\n

\"49\"<\/p>\n

I love soup like this because it really warms me up from the very core of my body.<\/p>\n

And this cup is perfect to hold in my hands.<\/p>\n

\"53\"<\/p>\n

This is another beautiful hand-made piece from Japan.<\/p>\n","protected":false},"excerpt":{"rendered":"

I don’t know how people do it. But I’m always amazed by those food bloggers who have a perfect post to celebrate various holidays. I wanted to post something green for St. Patrick’s Day, but as you can see, the day came and went without any green food on my blog… Well, I have a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,12,28,29],"tags":[],"class_list":["post-43024","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43024","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43024"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43024\/revisions"}],"predecessor-version":[{"id":43038,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43024\/revisions\/43038"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}