Tuesday, November 24, 2009
Wednesday, November 4, 2009
Thursday, September 17, 2009
Cream of Celery Soup
3 tablespoons butter
1 medium onion, diced (about 1 1/2 cups)
1 Idaho potato (about 3/4 pound), peeled and cut into 1/2 -inch dice (a scant 2 cups diced)
10 stalks celery, trimmed and cut into 1/2 -inch slices (about 6 cups sliced)
5 cups homemade chicken stock or good-quality purchased chicken broth
1/4 teaspoon sea salt
1/8 teaspoon freshly ground white pepper
2 tablespoons heavy cream (optional)
1. Melt the butter in a soup pot. Add the onions and cook over medium heat until translucent, about 7 or 8 minutes.
2. Add the potato, celery and chicken stock or broth. Bring to a boil, then reduce the heat and simmer until the potatoes and celery are very tender, about 20 minutes.
3. Purée in a food processor or blender (you'll need to do this in two or three batches), then pass the soup through a medium sieve, pressing the solids with the back of a wooden spoon.
4. Pour into a clean pot, add the salt and pepper to taste, then stir in the cream, if desired. The soup may be kept warm on low heat until ready to serve.
Thursday, September 10, 2009
Friday, July 24, 2009
Monday, July 20, 2009
Tuesday, June 30, 2009
This is my favorite website of all time. Its a combination of food, imagination, and grossness. Here's a fun one...think unicorn birthday cake. Check out all of the utterly delicious and disgusting concoctions here: http://thisiswhyyourefat.com/