My Best Potato Soup (It could be yours, too)

Isn’t it Purrrtyy? (In my best southern accent)

Potato Soup GO!

Finally had the opportunity to use my parsley. See those green things in my soup!

Alright, Potato Soup is easy, but you need to know a few things. Adding Milk and Cream to soups can turn into a disaster if you don’t control your heat. Make sure you veggies are all about the same size, so they can cook evenly. And don’t forget to season as you go. You may end up with bland potato blah.

Trying to be consistent with the style of the recipe card.

This is where I start my spiel on be careful with your knives. I managed to get a big boo boo on my finger. Not the first or the last. But Dang it does hurt.

I used half and half instead of cream because I had it in my fridge.

You can substitute chicken stalk, and bacon. If you prefer a more vegetarian option. Use olive oil or some other oil. Whatever you prefer.

Just know that if you leave out Milk and cream you are not going to have as creamy of a product as you expect.

Prep all your Veggies, and cook your bacon!

 

 

 

 

Set Your Bacon Aside. Pour some of the grease out, You only need a little.

 

 

 

 

 

 

 

 

 

Saute the Veggies, (note that your bacon may leave a bit of bits on the bottom, sauteing should clear it up, if not that wine will do it. Splash the wine and cook til it evaporates. Add Broth, Potatoes, and fill remaining with water 3/4 way to the top. Bring the pot to a boil. 10 minutes or so until tender.

 

 

 

 

 

Whisk together milk and flour. Add to the pot, bring to about medium heat. To cook out the flour mixture. Take several scoopfuls of soup and place in a blender. Blend to a smooth texture. Add back to the Pot and Stir.

 

Lower the Temperature to low, add cream, and allow a few minutes to cook.  Do NOT bring this to a boil. It will scald.

Add a handful of minced parsley and stir.

Serve with crumbled bacon and grated cheese.

 

Enjoy the soup. Serve with some bread and butter.

 

 

To Puree Squash

I puree squash. Why do you say?  Not for babyfood!  For baking, specifically squash bread.

And I know some people boil squash or pumpkin for that matter. I roast mine.  I feel it maintains the flavor and wholesomeness better.

Cut the top off. Slice in half length wise.

Please don’t tell me what they look like!

Scoop out the insides, clean the sides from the stringy pieces.  I kept my seeds in a bowl for later. (later post)

Cover each one in a coating of olive oil. (this keeps it from drying and catching on fire in the oven.

In a preheat oven of 425 degrees Fahrenheit, Roast until fork tender.

Peel the outer skin after cooling the squash for a time. It’s pretty simple. Although some pieces may try to take some meat with them.

Discard Peels

Puree in a blender, Add water if needed, it may give you some trouble in the blender. Overall its just needs a little blending as it is already mushy. Just trying to get the remaining chunks out.

Place in quart size baggies. About 2 cups per baggy.

Freeze when cool. Pull out when ready for use, allow to thaw.

Voila. How easy was that?!

Garlic and Rosemary Roasted Chicken with Roasted Potatoes

I do love a great Roasted Chicken. Especially one with Rosemary and Garlic. Very Aromatic Herbs and Spices make a cold day better.

I am accompanying it with Roasted Potatoes (with the same herb Blend)

Ingredients:
1 Whole Roaster Chicken (typically comes already prepped)
Half an Onion
4-5 Cloves of Garlic (minced)
2-3 Tbsp. Chopped Fresh Rosemary
2-3 Tbsp. Olive Oil

Preheat oven to 425 degrees
Place the chicken on a cookie sheet lined with aluminum foil (Keeps things clean)

Put the onion in the cavity of the Chicken. (Just for flavor)

Mince the garlic and finely chop the rosemary. Mix in a bowl with the olive oil, and Rub all over the chicken.

Put in the preheated Oven, Cook until Crispy Brown on top. You can choose to use a thermometer, put it in the thickest part of meat (typically the thigh), until the temperature reads 165 . About an Hour (depends on the oven)

Potatoes in a Medium Dice (I say 1 per person), mix with minced garlic and rosemary (onions, too if you like), add enough olive oil to coat potatoes. Place in a metal pan. Cook for 20-25 minutes, towards the end of the chicken being almost done.

Save your bones and fat. And Make your own stock.

Don’t forget to make a wish on the Wishbone.

Hope you enjoy the meal as much as we did.

Look back tomorrow for Chili (using dried beans, hydrated) cornbread, and muffins.

Lentil Vegetable Soup

As you can see I have tried to “decorate” my blog for upcoming Halloween. I never really was into Halloween, but now with a kid, it’s a must. I hope you enjoy the slight splash of color.

Lentil Soup! I haven’t really dealt with Lentils since Culinary School. If you don’t know what Lentils are:

Lentils are legumes along with other types of beans. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks and are oftentimes smaller than the tip of a pencil eraser. They may be sold whole or split into halves with the brown and green varieties being the best at retaining their shape after cooking. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52

They are a very healthy bean, and a great substitute for things like potatoes in soups.

My recipe I used chicken broth, although this may be substituted for vegetable broth.

Ingredients:

2 Celery Stalks (Chopped)

2 Carrots (chopped)

1/2 Onion (Chopped)

3 garlic cloves (minced)

1 Cup uncooked Lentils

1 can of Chicken or Vegetable Broth

3 Cups Water

Salt/Pepper as needed

Olive Oil

Okay so chop your vegetables to your preference in size. Just remember that you have to cook them before adding liquid to make the soup, so they should relatively be the same size and be able to cook through easily, if not you may end up with a crunchy soup.

 

 

 

 

 

 

 

 

 

Add about 2tbsp.  of olive oil to a pot, heat on medium high, add veggies. Render til veggies become soft. Add garlic towards the end.

Add Broth and 3 Cups of water, Drop in lentils. Simmer for 15-20 minutes.

The lentils will soak in some of the liquid. So there will be less. If you prefer more liquid, you can add more. Or add less Lentils.

Enjoy with the following post of Irish Soda Bread.

Very Quick and Easy Let me know how it works for you.