Food & Wineのインスタグラム(foodandwine) - 10月22日 05時15分

Though this potato and turnip soup looks and tastes rich and creamy, it's surprisingly light: It contains no milk or cream, taking its rich texture from pureed root vegetables, so it makes an excellent starter for an elaborate meal. The recipe is by the late Edna Lewis, who first shared the velvety soup in the November 1998 issue of Food & Wine, as part of a 19-recipe Thanksgiving menu. It’s such a stunning transformation of humble vegetables that we had to bring it back into the spotlight. Get a slice (or spoonful!) of history at the link in bio.

🥣: Edna Lewis and @rscottpeacock, 📸: @gregdupree, 🥄: @margaretdickey, 🍽️: @cdaley7

[BIHAKUEN]UVシールド(UVShield) 更年期に悩んだら

>> 飲む日焼け止め！「UVシールド」を購入する