All Set for the Winter Months

In case anyone was really in suspense, the Comcast guy DID show up – pretty early on in the given time window, too – and was able to fix the problem, whatever it was. Usually I like to know details, but he couldn’t really explain what he did to fix it. Anyway, it wasn’t working when he arrived and it was working when he left, and that’s good enough for now.

Aside from schoolwork and organizing cookbooks at my internship, I’ve been making a lot of soups lately – first, a batch of broccoli (potato) cheddar from Deborah Madison’s excellent Vegetable Soups:

Followed by an invention of my own, with peas, corn, carrots, leeks, and onion in a potato-broccoli base. Finally, tonight I went to Trader Joe’s and stocked up on chestnuts. I adore chestnuts, especially as a key ingredient in my pumpkin-sweet potato-chestnut soup, and even if you can find them out of season, they’re outrageously expensive.

I’ve posted this soup recipe here before, but here’s what I put in when I made it tonight:

4 Tbsp butter
1 onion
1 leek (white and light green parts)
4 cups vegetable stock (from a bouillon cube)
1 sweet potato, peeled and chopped
1 can of pumpkin
3 carrots, washed and chopped
1 package (8 oz.) steamed chestnuts
2 bay leaves
1 tsp salt
1/4 tsp nutmeg
less than 1/2 cup light cream

Directions: First, boil the sweet potato in the broth in a small pot. In a medium pot, melt the butter, then add the onion and leek. Stir occasionally on medium-low heat until the onion and leek soften; add the carrots. When the sweet potato is soft, pour it and the broth from the small pot into the medium one with the butter, onion, leek, and carrot. Add the bay leaves, salt, nutmeg, and pumpkin, and stir. Give the chestnuts a light chop, and stir them in as well. Bring the mixture just to a boil, then lower the heat and simmer for about 20 minutes. Remove from heat, pour in cream, remove bay leaves, and puree with an immersion blender.

If you don’t have an immersion blender, get an immersion blender! It is one of the best kitchen appliances to have, and you can get a good one for only twenty-five bucks – and then you can enjoy soups and smoothies galore, without having to deal with washing out a regular blender. Seriously, it is wonderful. Only, cautionary tale here – the thing only has two buttons, the ON button, and the button that releases the blade part from the motor part. KNOW WHICH IS WHICH, or, to borrow the title of a movie…there will be blood. Also probably stitches. Okay, end of kitchen appliance plug/public service announcement! Also, this post.

What I’m reading: The History of Love, Nicole Krauss
What I’m listening to: The Best of Elvis Costello and All This Useless Beauty, Elvis Costello

1 Comment

Filed under food, recipe

One response to “All Set for the Winter Months

  1. Pingback: Recipe Roundup | It's Okay, I Have A Book

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