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Lately i’ve been in the mood for simple dinners: salads, sandwiches, and soups. Canned veggie soups are fairly limited in my local grocery store, and lets face it, fresh and homemade taste better anyways (even if some of them can be a pain in the butt to make). This one was, surprisingly, not a pain in the butt. Potato leek soup was something that was often on the menu at the cafeteria for my school in the UK, and it was just the thing to keep you warm and full in the winter. This recipe isn’t exactly what I remember, but it brings back great memories.
Potato Leek Soup
- 1 Leek, sliced thin
- 3 cloves garlic, minced
- 1 tbsp butter
- 4 potatoes, cut in small cubes
- 3 cups water (or milk)
- 1/4 cup sour cream
- 1 tsp thyme
- salt and pepper to taste
In the pot, saute leek and garlic in butter. Add potatoes and liquid and bring to a boil. Cook until potato is tender. Blend until smooth. Stir in sour cream and seasonings. You can serve topped with cheese, green onion, and bacon (if you’re a carnivore like D.)
Are you sick of the same soggy cereal? Tired of toast? Bagels becomming blah? D and I were tired of our breakfast items and decided to branch out and try some options unusual for this part of the world. Last week we tried a vegetarian version of Pho, a Vietnamese noodle soup that’s all about the condiments. It was excellent, so we thought we’d try another version. This is a Thai curry noodle soup that we had this morning. The warmth and spice really wakes you up, and definately puts freezer waffles to shame.
Curry Noodle Soup (for breakfast or anytime!)
- 2 cups veggie broth
- 1/2 can coconut milk
- 2 heaping tbsp thai red curry paste
- Rice noodles (I used pad thai style)
- nappa cabbage cut in strips
- shreaded carrot
Prepare noodles according to directions on package. In a medium saucepan, heat veggie broth. Dissolve in red curry paste, then add coconut milk. In bowls, place desired amount of rice noodles, cabbage, and carrots. Ladle curry broth over the top. Serve with condiments like chili sauce, fish sauce, gingerpaste, etc, that can be added for each person’s taste.
Originally uploaded by mosli
You know, I just like cheese. When you’re from Wisconsin (like me), its nearly genetic. There’s at least one kind of cheese that can go with anything, and eveything can taste good with some kind of cheese. No really, think about it. Brie and fruit, cheddar and eggs, provolone and onion, creamcheese and chocolate, the list can go on forever. I grew up with a variety of cheese and cheese dishes. In fact, I don’t remember there ever being a time when the refridgerator was cheese-less.
But this is about soup. I like soup. I like broccoli cheese soup. I like beer-cheese soup. So I thought, “Hey, why not combine the two?” So I did. I liked it a lot, but D wasn’t too thrilled. I suppose you have to like beer-cheese soup to begin with. I’ll make this again for myself, but I’ll make sure its when D is out of town.
Broccoli Beer Cheese Soup Experiment
- 1/2 onion, chopped
- 1/4 cup + 1 tbps butter
- 1/4 cup flour
- 2 cups (1 pint) half and half
- 1 12oz bottle beer (light to medium beer is bes t- dark beer overpowers the soup)
- 1/2 lb broccoli, flourettes separated, stalks peeled and shreaded
- 2 carrots, shreaded
- 1/2 cup grated sharp cheddar cheese
- 1/2 cup grated Montery Jack cheese
- salt and pepper to tazste
- nutmeg
Saute onion in 1 tbsp butter on med-low heat until translucent, then set aside. Melt remaining butter in pot and add flour. Whisk over medium heat for 5 minutes to make roux. Whisking constantly, slowly add half and half and beer. Simmer for 20 minutes, whisking regularly to prevent a skin from forming. Add broccoli, carrots, and onions to put and cookk over low heat 20 minutes. Add salt and pepper to taste. Remove from heat and blend soup until smooth. Return to low head and stir in the grated cheese. Serve with sprinkle of nutmeg and any other garnish you wish.
