Organic Broccoli Romanesco and Chestnut Soup (saute leeks and green garlic in canola oil until very soft; add diced broccoli romanesco and saute until just starting to brown, cover and water and simmer about 20 mins, or until soft - - saute more slice leeks in another pan in oil and sprinkle with 1 teaspoon of sugar, continue cooking until slightly carmelized, add about 1 cp. of chopped chestnuts - not water chestnuts, the kind used in classic Thanksgiving dressing - and saute a few more minutes, add to cooked broccoli and puree entire mixture, adding salt and pepper to taste and additional water if necessary - add a splash of half and half for a creamier soup); organic salad greens; homemade half whole wheat buttermilk biscuit; and an organic fuji apple. All vegetables from my Full Belly Farm CSA.
The biscuits were wrapped in the napkin (I threw in an extra one and a chunk of cheese as an afterthought in case the soup was rejected).
waste generated: none :)