I'm Sorry, I'm Sorry.
Oh, dear me. I've been so neglectful.
Mark and I moved into a new beautiful house that has a humongous beautiful kitchen. I don't have to duck to avoid hitting my head on the ceiling anymore. Hooray!
I have been busy cooking, and unpacking, and painting, but not writing. Which is bad. So here I go.
Today was a bit cold and a bit gray. Appropriately October, you know. I made Pumpkin Soup with croutons for lunch/dinner. We enjoyed our soup with a fine, cheap glass of Sauvignon Blanc for me and a crisp and skunky Pilsner Urquel for Mark and a big, tangy hunk of Marisa cheese. Down right yum.
Amy's Pumpkin Soup
Take one medium yellow onion and two peeled carrots and dice them fine. Saute in olive oil until nice and sweet and soft. Add a can of pureed pumpkin, a can of chicken stock, a big pinch of thyme, a bigger pinch of kosher, and a little pinch of cayenne. Oh, and a bit of brown sugar. Simmer for a while. Maybe twenty minutes. Meanwhile, make some croutons.
Heat a dash of olive oil and a hunk of butter in a saute pan over medium heat. Slice a baguette, or whatever you have around into 1/4 inch slices. Mince a clove of garlic and a bit of parsley and add to the warmed fat. Saute for a few minutes. Don't let it burn. Throw in the bread and saute for a few minutes per side. Just until buttery and crisp.
Add a half a cup of half and half to the pumpkin soup off heat. Adjust seasonings. Maybe white pepper would taste good.
Ladle the soup into bowls, stick some croutons in and enjoy with a nice crisp beverage, a hunk of yummy cheese and a handsome dining partner.
What is simplest is best, no?
Mark and I moved into a new beautiful house that has a humongous beautiful kitchen. I don't have to duck to avoid hitting my head on the ceiling anymore. Hooray!
I have been busy cooking, and unpacking, and painting, but not writing. Which is bad. So here I go.
Today was a bit cold and a bit gray. Appropriately October, you know. I made Pumpkin Soup with croutons for lunch/dinner. We enjoyed our soup with a fine, cheap glass of Sauvignon Blanc for me and a crisp and skunky Pilsner Urquel for Mark and a big, tangy hunk of Marisa cheese. Down right yum.
Amy's Pumpkin Soup
Take one medium yellow onion and two peeled carrots and dice them fine. Saute in olive oil until nice and sweet and soft. Add a can of pureed pumpkin, a can of chicken stock, a big pinch of thyme, a bigger pinch of kosher, and a little pinch of cayenne. Oh, and a bit of brown sugar. Simmer for a while. Maybe twenty minutes. Meanwhile, make some croutons.
Heat a dash of olive oil and a hunk of butter in a saute pan over medium heat. Slice a baguette, or whatever you have around into 1/4 inch slices. Mince a clove of garlic and a bit of parsley and add to the warmed fat. Saute for a few minutes. Don't let it burn. Throw in the bread and saute for a few minutes per side. Just until buttery and crisp.
Add a half a cup of half and half to the pumpkin soup off heat. Adjust seasonings. Maybe white pepper would taste good.
Ladle the soup into bowls, stick some croutons in and enjoy with a nice crisp beverage, a hunk of yummy cheese and a handsome dining partner.
What is simplest is best, no?
posted by Amy at 7:29 PM
4 comments
