Low-fat, easily thrown together soups can easily be created with ingredients picked up at roadside stands. I didn’t add cream or add flour-butter roux to thicken this batch; the fresh flavor of September corn and thickening power of lightly smashed potatoes was plenty satisfying.
As well, these freshly dug, thin-skinned white potatoes did not need to be peeled, saving additional nutrition and time.
I love having an immersion blender for soups such as this – it saves the trouble of washing my food processor. I imagine a potato smasher would work too. If you want to add a Southwest flavor to the soup, add chopped jalapenos, cayenne and cumin and serve that garnished with shredded jack cheese.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...