Monday, October 12, 2009

a soup without pictures.

i did make soup tonight, and really, as odd as it is to say- it was the small accountability to this blog that made me make it. i was going to go with simple chicken and black bean burritos- but no! i promised you soup.
my apologizes that there are no pictures. can you imagine a big black pot full of a creamy substance? close your eyes and picture it.

yummy creamy baked potato soup.
this recipe is kinda derived from Deceptively Delicious, a cookbook that i own and really enjoy. now, my good (great) friend becky made a unbelievable baked potato soup for a soup night i hosted last winter.... hmmmm.... we need to have another night like that (imagine a kitchen full of 7 different types of soup and yummy bread to dip into it). anyways- becky's soup was truly divine, and i must get that recipe from her (hint, hint.)
the recipe for the soup i made tonight:
2 lbs potatoes
1 onion (gross. i don't cook with onions, if you like them- use them)
2 cans chicken broth
1 clove of garlic
olive oil
cooking spray
1 1/2 cups butternut squash puree
3/4 cup cauliflower puree
1 cup non fat milk
dash of nutmeg
dash of cayenne
salt and pepper

heat your soup pan to medium. spray it with some cooking spray. when it is warm, add a couple of teaspoons of olive oil ( i kinda just eyeballed it). add your garlic- one clove cut in half (but i used 2) and gross onion if you want. cook until brown. then add the 2lbs of potatoes (washed and grated and cut into halves (and then halves again- don't cut them to small) and the 2 cans of chicken broth. bring to a boil. once boiling, reduce to a simmer and partially cover the pan. cook for 20-25 minutes, until your potatoes are tender.
move this concoction to your blender (or use a fancy pancy hand held blender) add the butternut squash puree and the cauliflower puree. and add the non-fat milk.
blend baby blend (it was during this process i seriously doubted my blender blade- i hadn't used my blender in awhile, and it sounded awfully loud- mysteriously loud. like, is this glass going to shatter while blending?)
return to soup pan, and heat through- adding your salt, pepper, nutmeg and cayenne.
this soup is really, really, really best served with some sort of bread. and i prefer this bread to be toasted with some sort of cheese. dip into soup and savor.
now picture a smiling red head with warm soup belly.

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