Warm, Creamy Smooth Carrot Soup (Potage Crécy)

Bundling up in this cold winter can only do so much to keep you warm. While I was studying in France, I remember seeing vending machines that dispensed steaming cups of potage, a smooth and thick peasant’s soup of winter vegetables, and thinking that the French had the right idea. Healthier than a cup of hot cocoa, and as simple as a soup can be, potage crécy uses just carrots, potatoes, leeks (or onions in this case), and a spot of milk.

This is my favorite kind of dish: filling, delicious, easy, quick and made with ingredients I pretty much always have around. I found this recipe in a rare but well used cookbook from the General Federation of Women’s Clubs called “America Cooks” that we came across in a used book store for one dollar years ago. I’ve since tweaked the recipe so it is a bit different from the original, though I must say that if you ever find a copy of one of these books, it is a great resource to have around.

Read Full Post »

Roasted Red Pepper Risotto, or The Importance of Being Creative in the Kitchen

I know you probably think I’ve posted the same dish twice in a row. And honestly, considering the month I’ve had, I wouldn’t be surprised if I had done that. But no, I’m not that absent-minded (yet). This risotto has an even more winding origin than the last one I posted. If you are actually craving something like Roasted Red Pepper Risotto, I assure you there are far easier ways to come by it. One day I’ll probably try to figure one out. That day was not today.

Read Full Post »

Split-Pea Soup

Unfortunately for me, growing up I never knew a good pea soup, let alone one outside of the school cafeteria. My mom didn’t make pureed soups from scratch often, so for me the words “Split-Pea Soup” conjured up images of gelatinous vats of over-salted green-gray mush, not unlike in the Exorcist, that would send me running from the cafeteria when appearing on the menu.

So, it’s not a surprise that a couple of weeks ago when Sarah expressed an interest in making a batch after picking up some dried split-peas at the grocery, I needed a little convincing before I was ready to revisit that childhood memory. I’m sure that not all of you grew up detesting pea soup, but after one taste of Sarah’s simple and satisfyingly creamy concoction topped with crunches of bacon and sweetened slightly by carrots, I dropped all previous stereotypes of the heartily-satiating dish. Highly recommended for cold, wintry nights alongside a chewy piece of sourdough.

Read Full Post »

My Grandma’s Vegetable Soup

I was a pretty adventurous eater as a child, but not all of my cousins and siblings were. Every kid has at least one food they won’t touch with a ten-foot fork. From what I remember, it didn’t have much to do with taste. We just picked a food we were going to hate (mine was broccoli, which I now love) and would kick and scream if it was even on the same plate as anything we were going to eat.

With so many grandkids and so many different tantrum-inspiring vegetables to keep track of, my grandmother still managed to make a vegetable soup we all eagerly devoured. The secret involved never telling us what was in it and pureeing the whole pot. Brilliant. Even though I’m a huge fan of most veggies and would eat the soup no matter what was in it now, the blended creamy mix just hits the spot. It’s one of my favorite ways to remember my grandmother and being a kid.

Read Full Post »