It’s getting colder out there, and there are huge piles of leaves lined up along the roads, with thousands more still falling from the trees, or strewn across lawns. It is the sort of weather where I am very glad I had the forethought to knit up a huge selection of afghans to snuggle under, and where I start to dream wistfully of hot tea, and cocoa with a drop of peppermint stirred in, and oh yes, soup. It is soup weather out there, and tonight I finally did something about it.
We’ve been talking soup for a few weeks now, during trips to the farmers market, but the timing has never really been right. Nanowrimo is one of those things that just sort of sucks all your free time away, and November is a month where home cooking takes a back seat to cranking out words in a novel. But November is over now, and I am recovering (slowly) from being sick, and after the most recent trip to the year-round farmers market under the freeway, we had everything I needed to make soup.
Potato cheese soup is one of those comfort foods I remember from my childhood. There is something very soothing about dipping your spoon into a bowl of creamy potato soup and then slowly eating it, bite by bite. It is also remarkably easy to make, and has the bonus of being almost virtuous, for all of its creaminess. Basically you take four or five potatoes (white, brown, or red-skinned variety – steer clear of the purple, only because it will result in an extremely unappetizing looking dish, although I’m sure it would still taste just fine), peel them, cut them into quarters, and toss them into a big pot. Peel and chunk up a few carrots – 2 big ones, or a whole bunch of the little ones if you’re lucky enough to find them at your local farmers market. Peel and quarter an onion and toss that in as well, and then pour in about 3 or 4 cups of water. Then stick a lid on the pot, turn the heat onto medium, and walk away for about half an hour. This would be a good time to make some biscuits, by the way, since it’s nice to have some kind of bread to go along side, or alternatively, to go check Facebook and Twitter and then get startled when the timer goes off because seriously, it’s been 30 minutes already?
When the vegetables are all soft, puree the whole mess together until it’s perfectly smooth. You’ll notice that it’s got a lovely pale orange color, thanks to the carrots. The next step is to stir in about half a cup of grated cheddar cheese, then stir the whole thing until the cheese has completely melted. Final step – salt and pepper to taste.
We had big bowls of this tonight for dinner, with homemade rolls slathered with homemade spiced apple pear butter.
Ah, I’ve really missed you, soup weather. You’re quite delicious.
‘Tis the season for Holidailies.