Devon DeLapp ([info]ddelapp) wrote,
@ 2008-01-03 09:31:00
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Entry tags:food

Golden Winter Soup


Prepared a tasty soup last night. Leeks, potato, and butternut squash, sautéd, simmered in broth, then puréed. Stirred in half-and-half to add creaminess. Bread is baguette slices, topped with Gruyére cheese, then broiled till golden brown. The saltiness of the cheese set off the soup wonderfully. I'll use less pepper next time. The recipe is from Cooking Light, Jan. 2008, page 92.


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[info]yo_adrienne1
2008-01-03 06:05 pm UTC (link)
I <3 Cooking Light!! I'm glad to see you're enjoying it too. :)

(Reply to this)


[info]patrick_bateman
2008-01-03 07:01 pm UTC (link)
Speakikng of reasonable...only $500...

(Reply to this) (Thread)

[info]ddelapp
2008-01-03 07:27 pm UTC (link)
We enjoyed it with Sussudio. A great, great song. A personal favorite.

(Reply to this) (Parent)(Thread)

[info]patrick_bateman
2008-01-03 11:18 pm UTC (link)
I love leeks. And I think I've made that exact soup before, minus the bread. Did you use a blender or an immersion mixer?

Have you tried baby bok choy? I cut some in half and grilled them up on a cast iron skillet after drizzling them in olive oil. Finish with some kosher salt and it's good to go.

Went well with the fresh fetuccini I had for dinner last night.

(Reply to this) (Parent)(Thread)

[info]ddelapp
2008-01-04 12:01 am UTC (link)
It is supposed to be a very standard soup in France, so much so that its name is used interchangeably with the word for "soup", and chefs often begin with this base, and then build new recipes from it.

We used the Cuisinart. It's a small one, so we did it in pieces. Never tried the baby bok choy in cooking. Cast iron skillets, however, are the most underrated pan in the kitchen.

(Reply to this) (Parent)(Thread)

[info]patrick_bateman
2008-01-04 12:11 am UTC (link)
I did not know that!

I use a blender, because I don't have an immersion mixer. One lesson that I learned only after making a hot, wet, mistake (no, not THAT kind of mistake) is to pour the soup into a dry blender that is already running rather than pour it in then turning it on.

I just got one (cast iron skillet) for christmas, and have only just begun to harness its energy.

So far I've only cooked the bok choy and some salmon. Looking forward to my first steak. And my first transfer from stovetop to stove!

(Reply to this) (Parent)(Thread)

[info]ddelapp
2008-01-04 12:15 am UTC (link)
Just make sure that baby is seasoned properly!

(Reply to this) (Parent)

[info]kitanaor
2008-01-04 12:50 pm UTC (link)
Wow, that looks really good.

(Reply to this)

(8 comments) - (Post a new comment)

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Journal - Indiana Jones, and the Last Crusade (1989) ddelapp: Golden Winter Soup

Devon DeLapp ([info]ddelapp) wrote,
@ 2008-01-03 09:31:00
Previous Entry  Add to memories!  Share this!  Next Entry
Entry tags:food

Golden Winter Soup


Prepared a tasty soup last night. Leeks, potato, and butternut squash, sautéd, simmered in broth, then puréed. Stirred in half-and-half to add creaminess. Bread is baguette slices, topped with Gruyére cheese, then broiled till golden brown. The saltiness of the cheese set off the soup wonderfully. I'll use less pepper next time. The recipe is from Cooking Light, Jan. 2008, page 92.


(8 comments) - (Post a new comment)


[info]yo_adrienne1
2008-01-03 06:05 pm UTC (link)
I <3 Cooking Light!! I'm glad to see you're enjoying it too. :)

(Reply to this)


[info]patrick_bateman
2008-01-03 07:01 pm UTC (link)
Speakikng of reasonable...only $500...

(Reply to this) (Thread)

[info]ddelapp
2008-01-03 07:27 pm UTC (link)
We enjoyed it with Sussudio. A great, great song. A personal favorite.

(Reply to this) (Parent)(Thread)

[info]patrick_bateman
2008-01-03 11:18 pm UTC (link)
I love leeks. And I think I've made that exact soup before, minus the bread. Did you use a blender or an immersion mixer?

Have you tried baby bok choy? I cut some in half and grilled them up on a cast iron skillet after drizzling them in olive oil. Finish with some kosher salt and it's good to go.

Went well with the fresh fetuccini I had for dinner last night.

(Reply to this) (Parent)(Thread)

[info]ddelapp
2008-01-04 12:01 am UTC (link)
It is supposed to be a very standard soup in France, so much so that its name is used interchangeably with the word for "soup", and chefs often begin with this base, and then build new recipes from it.

We used the Cuisinart. It's a small one, so we did it in pieces. Never tried the baby bok choy in cooking. Cast iron skillets, however, are the most underrated pan in the kitchen.

(Reply to this) (Parent)(Thread)

[info]patrick_bateman
2008-01-04 12:11 am UTC (link)
I did not know that!

I use a blender, because I don't have an immersion mixer. One lesson that I learned only after making a hot, wet, mistake (no, not THAT kind of mistake) is to pour the soup into a dry blender that is already running rather than pour it in then turning it on.

I just got one (cast iron skillet) for christmas, and have only just begun to harness its energy.

So far I've only cooked the bok choy and some salmon. Looking forward to my first steak. And my first transfer from stovetop to stove!

(Reply to this) (Parent)(Thread)

[info]ddelapp
2008-01-04 12:15 am UTC (link)
Just make sure that baby is seasoned properly!

(Reply to this) (Parent)

[info]kitanaor
2008-01-04 12:50 pm UTC (link)
Wow, that looks really good.

(Reply to this)

(8 comments) - (Post a new comment)

Image by [info]clover71. Join the contest in [info]remixed!
 


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