Sunday, September 20, 2009
Three Pepper Cream of Potatoe Soup
Necessity is the mother of invention, so is being broke!
1/4 red bell pepper
2 cloves garlic
11/2 tsp sea salt crystals
1/2 tsp black pepper
1/2 green chile
6-8 potatoes peeled, chopped
32 oz or 28 oz box of vegetable broth
1/2 white onion
water
1 c half n half
1 c milk
2 sprigs fresh rosemary
handful of fresh parsely
1/4 c olive oil
Sautee red pepper, garlic, green chile, rosemary, and onion in olive oil until tender not brown. Add potatoes, vegetable broth, sea salt, black pepper, and some water. Cook over medium heat until boiling, then turn down and simmer until potatoes are soft. Pour mixture into blender and puree. Pour back into pot, cook over medium low, and add cream and milk along with the fresh parsely. When warmed through, serve.
1/4 red bell pepper
2 cloves garlic
11/2 tsp sea salt crystals
1/2 tsp black pepper
1/2 green chile
6-8 potatoes peeled, chopped
32 oz or 28 oz box of vegetable broth
1/2 white onion
water
1 c half n half
1 c milk
2 sprigs fresh rosemary
handful of fresh parsely
1/4 c olive oil
Sautee red pepper, garlic, green chile, rosemary, and onion in olive oil until tender not brown. Add potatoes, vegetable broth, sea salt, black pepper, and some water. Cook over medium heat until boiling, then turn down and simmer until potatoes are soft. Pour mixture into blender and puree. Pour back into pot, cook over medium low, and add cream and milk along with the fresh parsely. When warmed through, serve.
Note on the Title of this Blog
Yes, a knave is a scoundrel. And, I'm sure that by the standards of many cooking enthusiasts, my cooking approach is scandalous. I've been cooking since the age of six. I made pancakes for my dad, uncle, and sister while mom was in the hospital. They were beautiful, fluffy, golden brown, and they made our dogs lay in the yard with bloated stomachs all day. I now have a better understanding of baking soda and how much is too much!
So began my interest in cooking and especially baking. My disclaimer is that due to some flaw in my personality, I never have been able to grasp the chemistry and mechanics behind cooking in a conscious articulate way. Yet, I continue to experiment and alter just about every recipe that I try. I also have a great propensity for throwing things together. Usually, these "thrown together" creations are some of my most delicious culinary accomplishments. Unfortunately, I often forget what I have done or can't reproduce the exact measurements because there weren't any in the first place.
So let's use this blog to celebrate and tweak our creations! Let's revel in cooking that's not based in science but in intuition. However we get there, it's the end result that matters, and that end result doesn't need to be beautiful but YUMMY!
So began my interest in cooking and especially baking. My disclaimer is that due to some flaw in my personality, I never have been able to grasp the chemistry and mechanics behind cooking in a conscious articulate way. Yet, I continue to experiment and alter just about every recipe that I try. I also have a great propensity for throwing things together. Usually, these "thrown together" creations are some of my most delicious culinary accomplishments. Unfortunately, I often forget what I have done or can't reproduce the exact measurements because there weren't any in the first place.
So let's use this blog to celebrate and tweak our creations! Let's revel in cooking that's not based in science but in intuition. However we get there, it's the end result that matters, and that end result doesn't need to be beautiful but YUMMY!
Subscribe to:
Posts (Atom)