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Showing posts from April, 2017

Carrot & Potato Soup

I can be such a sucker for soup. Some days you just need soup. Nothing else will warm you up. A nice cuppa tea might work for a little while, but soup has the sustaining power.

Carrot & Potato Soup (Adapted from Ciao Italia)

3 leeks, chopped
olive oil
3 1/2 c vegetable stock
1 bay leaf
4 medium carrots, grated
2 potatoes, grated
pinch cinnamon
lemon zest
lemon juice
splash of white balsamic vinegar (optional)
Salt/Pepper

Saute leek with salt in olive oil until softened. Add stock and bay leaf. Bring stock to boil. Add the carrots and potato and cook until softened (about 7-10 minutes). Discard bay leaf. Puree soup until smooth. Stir in cinnamon, lemon zest, and lemon juice (and balsamic if using).

I added a little white balsamic vinegar. I found the lemon juice added some flavor but not enough. It needed a little more acid. This soup cooks so quickly because the potato and carrot are grated. Yes, you might have to pull that food processor out, but how else can you have soup in a…

Tomato Kugel?

Yes, we break the rules here. This technically is not a Flash Back Friday (FBF) because I've added in a few more ingredients - so does that make it Alternative Tuesday?

To the Potato Kugel recipe, I added oregano, basil, garlic, and 1 pint of grape tomatoes that were quartered.  Magic happens in the oven and you get a Tomato Kugel.