No fancy title here, because there's nothing fancy here. Just GOOD eating.
When I booked the state park cabin for the Christmas holidays, I wasn't expecting company. I planned a retreat with my Bernina, The Dog, and my cross-trainers. With that plan came good, nourishing food requiring minimal preparation and hearty flavors. I planned for cold, even for loss of power. I did not plan for company.
Sometime between booking and checking-in, DH decided to join me. I sewed less, walked more, and had a continuously-stoked fire in the fireplace. This was a blessedly simple holiday.
Creamy Vegetable Soup
which serves 12-16!
This version serves 2 generously (really, it's probably four servings, but we had just hiked 4 miles and were hungry). It also cleaned a few more things out of the refrigerator and freezer. Also, two of my favorite words: NO leftovers!
1/3 huge onion, chopped (about 1/2 c.)
2 T. butter
1 med. sweet potato, peeled and cubed (about 1/4" dice)
1/2 bunch broccoli (about 5 crowns), chopped
1 med. zucchini, chopped (sliced about 1/4" thick)1 carton chicken broth
1 med. potato, peeled and shredded (I used a handful of uncooked hash brown potatoes from the freezer)
1 tsp. celery seed
1 tsp. cumin
1 tsp. salt (I used less and adjusted at the table)1 tsp. ground black pepper
1 c. half-and-half (I used buttermilk)
Saute onions in butter. Add sweet potato and broccoli; saute gently until crisp-tender (about 5 minutes). Add zucchini and saute a minute or two longer. Add chicken broth, simmer another 5 minutes. Add shredded potato and all seasonings. Cook another 10 minutes or until all vegetables are tender. Stir in cream and heat through.
1 comment:
Yes ! I will be making this soon . Yumalious !!!
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