Wednesday, October 20, 2010
Fall...time for soup. Elizabeth has it figured out with her Tuesday night designated as soup night. I'm flying by the seat of my pants a bit more as far as when to have soup!
I clipped this recipe from the local paper....click on the link above to see the original. Although I haven't been to Honeypie Cafe yet it is on my short list of places to go but looking at the menu I may have some tough decisions on what to order. I took this recipe and adapted it to make it a bit quicker and decrease some of the fat. Having never had the original at the restaurant, I really don't know how mine compares. Anyway, the version I made was good and satisfying for us, so I'll let you decide!
My version of this soup:
2 T. butter
1 c white wine (Trader Joe's two buck Chuck)
3 carrots, peeled and chopped
3 stalks celery, chopped
4 potatoes, peeled and chopped
1 c skim milk
almost 1 lb white cheddar, grated
1/4 c chives
box chicken stock
Melt the butter in a stockpot and add carrots, celery, and potatoes until starting to soften. Add wine and stock and simmer for an hour or so. Let cool and mash with a potato masher or use an immersion blender to smooth the soup.
I went this far and put it in the refrigerator until after swim practice. When we got home I heated the soup and added the milk and let it heat for 15 minutes or so. Then I whisked in the cheddar cheese and added the chives and cooked another couple minutes.
Fortunately, I have some chives in the yard, so I clipped those and used them. Also, I have that bottomless bag of par-boiled turnips in my freezer, so I threw in some of those also.
I served this with artisan bread (see the link)...a warming dinner on a cool fall night!