Just before Thanksgiving it finally got to be an appropriate time to make the first of my winter soups. Nothing to fancy, just a variation of my sweet and spicy butternut squash soup. So pretty much my favourite. Even better, my mom managed to scrounge up a bakery that does a pretty sweet baguette, so it was well accompanied. Was it ever delicious. Although I could, perhaps, have done without my soup being compared to the first ever bit of solid food I ever ate, but that's what happens when my mom's around. (Baby stories, all the time. Broccoli has been my favourite food since I was two and she has proof.)
Making this soup has the most marvelous affect: it inspires me to make even more soups. My mind is already churning with other flavour combinations I could soup-ify. My belly is going to be very happy this winter. So far, new new ideas include:
- roasted cauliflower and parsnip (the bite of the parsnip should help offset how mild the cauliflower is)
- carrot and ginger soup (it's nothing new, but it's good)
- beet soup (um, should I have been born Russian??)
Potato and leek soup. My mom's simple recipe:
ReplyDeleteCut the leek in rings, and slighlty sautée in butter until it becomes transparent. Set aside. In the meantime, peel and cook the potatoes (1 or 1 and a half depending on the size). Once the potatoe is cooked, puree it with milk (400 ml for 2 persons) in a blender. Add to the leek and cook together for a little while. Season with pepper, salt, nutmeg and if you like you can substitute the salt by a cube of chicken broth. IT is super good.
That sounds so good! My mom makes a similar soup, so I'm not sure how it slipped my mind. Thanks for the idea!
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